Southwest Style Black Bean Croquettes

Simple, healthy, and almost too good to be true.


2 15oz cans black beans, rinsed

1 teaspoon ground cumin

1 cup corn

1/4 cup, and 1/3 cup plain breadcrumbs, divided.

2 cups finely chopped tomato

2 scallions, chopped

1/4 cup chopped cilantro

1 teaspoon chili powder

1/4 teaspoon salt

Olive oil

1 avocado, diced



  1. Preheat oven to 425 degrees. Coat a baking sheet with a thin layer of olive oil.
  2. Mash black beans and cumin with a fork or potato masher in a large bowl, until no whole beans are remaining. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, 1/2 teaspoon chili powder, salt, and cilantro in a bowl. Stir 1 cup of the tomato mixture into the black beans.
  3. Mix remaining 1/3 cup breadcrumbs, 1 Tbsp. Olive oil and remaining 1/2 teaspoon chili powder in a bowl until the bread crumbs are moist. Divide bean mixture into 8 individual 1/2-cup balls. Lightly coat each with the breadcrumb mixture, turning to coat. Place on the baking sheet.
  4. Bake croquettes until thoroughly heated and golden brown, about 20 minutes. Stir avocado with remaining tomato mixture to make a yummy salsa for the side.