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
1 avocado, diced
- Preheat oven to 425 degrees. Coat a baking sheet with a thin layer of olive oil.
- 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.
- 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.
- 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.