Skip to Navigation Skip to Main Content Skip to Footer

Black Bean Croquettes with Fresh Salsa

Black Bean Croquettes with Fresh Salsa

Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges.


4 servings, 2 croquettes & 1/2 cup salsa each

Prep Time

25 minutes

Total Time

45 minutes


  • 215-ounce cans black beans, rinsed
  • 1teaspoon ground cumin
  • 1cup frozen corn kernels, thawed
  • 1/4cup plus 1/3 cup plain dry breadcrumbs, divided
  • 2cups finely chopped tomatoes
  • 2scallions, sliced
  • 1/4cup chopped fresh cilantro
  • 1teaspoon chili powder, hot if desired, divided
  • 1/4teaspoon salt
  • 1tablespoon extra-virgin olive oil
  • 1avocado, diced


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per serving (recipe makes 4 servings, 2 croquettes & 1/2 cup salsa each)

Calories 405kcal
Carbohydrate Total 61g
Total Sugars 12g
Added Sugars 0g
Fiber 17g
Total Fat 13g
Saturated Fat 2g
Mono Saturated Fat 8g
Cholesterol 0mg
Sodium 438mg
Protein 16g
Potassium 1160mg
Calcium 127mg
Chromium 1mcg
Folate 207mcg
Omega-6 2g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 4mg

© Meredith Operations Corporation. All rights reserved. Used with permission.