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Black Bean Croquettes with Fresh Salsa Recipe

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Black Bean Croquettes with Fresh Salsa Recipe

Prep Time: Cook Time:


  • Spices, cumin seed | 1.00 tsp, whole
  • Corn, sweet, yellow, frozen, kernels cut off cob, unprepared | 1.00 cup
  • Commercially prepared soft white bread | 0.25 cup, crumbs
  • Tomatoes, red, raw | 2.00 cup, chopped or sliced
  • Spring onions | 2.00 medium 4-1/8" long
  • Cilantro, Fresh, Chopped | 0.25 Cup
  • Spices, chili powder | 1.00 tsp
  • Salt | 0.25 tsp
  • Olive oil | 1.00 tablespoon
  • Avocados, raw | 1.00 avocado, NS as to Florida or California
  • Black turtle soup beans, canned | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 284.85 mg

Fat per serving: 12.04 g

Saturated fat per serving: 1.76 g

Protein per serving: 10.82 g

Sodium per serving: 644.20 mg

Cholesterol per serving: 0.00 g


  1. Preheat oven to 425°F.
  2. Coat a baking sheet with cooking spray.
  3. Mash rinsed black beans and cumin with a fork in a large bowl until no whole beans remain.
  4. Stir in corn and 1/4 cup breadcrumbs.
  5. Combine chopped tomatoes, sliced scallions, chopped cilantro, 1/2 teaspoon chili powder and salt in a medium bowl.
  6. Stir 1 cup of the tomato mixture into the black bean mixture.
  7. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.
  8. Divide the bean mixture into 8 scant 1/2-cup balls.
  9. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
  10. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes.
  11. Stir sliced avocado into the remaining tomato mixture.
  12. Serve the salsa with the croquettes.

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