EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|2 15-ounce cans black beans, rinsed||1/4 cup chopped fresh cilantro|
|1 teaspoon ground cumin||1 teaspoon chili powder, hot if desired, divided|
|1 cup frozen corn kernels, thawed||1/4 teaspoon salt|
|1/4 cup plus 1/3 cup plain dry breadcrumbs, divided||1 tablespoon extra-virgin olive oil|
|2 cups finely chopped tomatoes||1 avocado, diced|
|2 scallions, sliced|
Preheat oven to 425F. Coat a baking sheet with cooking spray.
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.
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.
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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