Recipe - Black Bean Croquettes With Fresh Salsa

This is a great recipe that will leave you refreshed and satisfied! The salsa we made our own and I tweaked the seasoning to pack a little more flavor. Anytime you find something new to do with beans it is a welcome addition to any recipe box!

What we need:
2 - 15oz cans of black beans - rinsed
1 1/2 - teaspoon cumin powder
1 cup corn kernels - fresh, canned or frozen (thawed)
1/4 cup bread crumbs (for bean mixture)
1/3 cup bread crumbs (for coating)
2 - cups diced tomatoes
1/2 onion diced
1 - diced avocado
1/4 cup finely chopped italian parsley (divided in 2 piles, 3/4 in one pile, 1/4 in another)
1 - teaspoon chili powder (bean mixture)
1/2 - teaspoon chili powder (coating)
1/2 - teaspoon italian seasoning (bean mixture)
1 - tablespoon olive oil
salt & pepper to taste

Add beans and cumin to mixing bowl. Mash and mix until no whole beans are left. Mix in corn kernels and 1/4 cup of bread crumbs, salt, pepper and italian seasoning.
In a separate bowl combine tomatoes, onion, the larger pile of italian parsley and 1 teaspoon chili powder. Stir in one cup of tomato mixture to the bean mixture.
In another bowl combine 1/3 cup bread crumbs, 1/2 teaspoon chili powder, smaller pile of italian parsley and olive oil. Stir until all of the mixture and bread crumbs are coated with the oil.
Make 8-10 balls out of the bean mixture. Coat each ball lightly with the bread crumb mixture. Place on baking sheet and bake 20-25 minutes or until coating is golden brown color. Add avocado to the remaining tomato salsa mixture. Top and serve with salsa mixture. Enjoy!

The original recipe for these can be found here
The differences you will find are in using cilantro instead of italian parsley, no italian seasoning, and differences in spice ratios.

These babies are hearty, delicious and a nice new use of black beans.

Thanks for visiting the blog! Until next time,
Kel