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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

SAVE ON THIS RECIPE!

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.

EXPERT TIPS

Expert Tips

This recipe can easily be turned into black bean burgers by forming the mixture into burgers, using 1/2 cup instead of 1/4 cup portions.

For better shape retention, add 1 egg to black bean mixture.

Recipe can easily be doubled or tripled.

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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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