1 tsp ground cumin
1 ¼ cup frozen corn kernels, thawed
⅝ cup 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cup finely chopped tomato
2 scallion, sliced
¼ cup chopped fresh cilantro
1 tsp chili powder, hot if desired, divided
¼ tsp salt
1 Tbsp extra virgin olive oil
1 avocado, diced
1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
3. 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. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 405 20%
- Calories from fat 108 10%
- Total Fat 12gm
- Saturated Fat 2gm 18%
- Monounsaturated Fat 8gm
- Sodium 438mg
- Total Carbohydrates 61gm 18%
- Protein 16gm
- Cholesterol 0mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.