Black Bean Croquettes with Fresh Salsa


Tomorrow is Christmas Eve. How did that happen? This year has just flown by. I’m sticking by tradition on this one and making my mom’s award-winning lasagna. (She really needs to get around to posting it. Hint, hint.) But I’m trying something new on Christmas Day, which I’m really excited about. I’m cooking a meat that I’ve never had before – sort of frightening!

We are on meat overload this weekend between celebrating last night with my dad (I’ll share the recipe next week!), a sausage-laden lasagna tomorrow, and mystery meat on Christmas, not to mention the copious amounts of leftovers we are going to be dealing with. So I’ve been making an effort to be plant-heavy foods this past week – Squash Soup, Egyptian Edamame Stew, Spaghetti Squash with Mushroom Sauce, and these Black Bean Croquettes.

These croquettes were so so good. They are like a Mexican version of falafel! Next time, I’ll double the fresh salsa. And add more spice. I also read the comments on the recipe and a genius poster used crumbled up corn tortilla chips instead of breadcrumbs so I can’ take credit for it but it worked out really well even though they aren’t as pretty.


Until I used them all up and ran out before all my croquettes were coated in them so I ended up using GF breadcrumbs, also corn based, to coat the remaining ones.


Black Bean Croquettes with Fresh Salsa

  • 2 15-ounce cans black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 cup frozen corn kernels, thawed
  • 1 cup plain dry breadcrumbs or corn tortilla chip crumbles, divided
  • 2 cups finely chopped tomatoes
  • 2 scallions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder, hot if desired, divided
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 avocado, diced
  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
  3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
  4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

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