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Black Bean Croquettes

Blogger Angie McGowan of Eclectic Recipes shares a fun vegetarian dinner idea, perfect for meatless Mondays.

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

Ingredients

Salsa

2
cups chopped tomatoes
2
cups chopped pineapple
2
tablespoons chopped fresh cilantro
1/4
teaspoon salt

Croquettes

2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1
tablespoon ground cumin
1
teaspoon ground coriander
1
clove garlic, grated
1
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed
1
cup finely chopped onion
1/4
cup chopped fresh cilantro
1/2
cup Progresso™ plain bread crumbs

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LOCATION

Directions

  • 1 Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, mix salsa ingredients; set aside.
  • 2 In another large bowl, add black beans, cumin, coriander and garlic. Using potato masher or fork, mash beans until no whole beans remain. Stir in corn, onion, cilantro and 1/4 cup of the bread crumbs.
  • 3 In medium bowl, add remaining 1/4 cup bread crumbs. Measure 1/4 cup bean mixture at a time, and form into a ball. Roll in bread crumbs. Place on cookie sheet.
  • 4 Bake 15 to 20 minutes or until heated through. Serve with salsa.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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