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Prep 20min
Total40min
Servings4
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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 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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Steps
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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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 Facts
Serving Size:1 Serving
Calories
323.8
Total Fat
2.3g
4%
Saturated Fat
0.1g
0%
Sodium
891.2mg
37%
Potassium
439.9mg
13%
Total Carbohydrate
62.6g
21%
Dietary Fiber
12.4g
50%
Sugars
13.2g
Protein
14.7g
% Daily Value*:
Vitamin C
92.70%
93%
Calcium
14.30%
14%
Iron
26.10%
26%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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