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Black Bean Croquettes

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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A great vegetarian dinner idea, our black bean croquettes are made with Progresso black beans and corn and served with fresh made salsa.

Angie McGowan Recipe by Angie McGowan
October 18, 2016

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
323.8
% Daily Value
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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