Medical Crisis Support
From: EatingWell Magazine, January/February 2008
Ingredients
-
- 2 15-ounce cans black beans, rinsed
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels, thawed
- ¼ cup plus ⅓ cup plain dry breadcrumbs, divided
- 2 cups finely chopped tomatoes
- 2 scallions, sliced
- ¼ cup chopped fresh cilantro
- 1 teaspoon chili powder, hot if desired, divided
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 avocado, diced
Directions
- 1Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- 2Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and ¼ cup breadcrumbs. Combine tomatoes, scallions, cilantro, ½ teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
- 3Mix the remaining ⅓ cup breadcrumbs, oil and the remaining ½ teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant ½-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
- 4Bake 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.
- Taken from Eatingwell.com