Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes.
Serve with warm corn tortillas, coleslaw and lime wedges.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
