According to LifeScript’s “Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm tortillas, coleslaw and lime wedges.” Serves 4 Total Time: 45 minutes
2 15oz cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup + 1/3 cup plain dry breadcrumbs, divided
2 cups tomatoes, finely chopped
2 scallions, sliced
1/4 cup fresh cilantro, chopped
1 teaspoon chili powder, divided
1/4 teaspoon salt
1 tablespoon olive oil
1 avocado, diced
Preheat oven to 425F. Coat a baking sheet with a nonstick cooking spray. Mash the rinse black beans with the cumin with a fork in a large bowl until no whole beans remain. Stir in the 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 the 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 until they are heated through and the breadcrumbs are golden brown, about 20 minutes. Stir the avocado into the remaining tomato mixture. Serve the salsa with the croquettes. Yum Yum!