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by Sarah Steimer

I love Mexican food, even if you roll it all up in a ball and serve it with salsa.

  • 2 15-ounce cans black beans, rinsed
  • 1 teaspoons ground cumin
  • 1 cup corn kernels
  • 1/4 cup plus 1/2 cup plain dry breadcrumbs or Panko crumbs
  • 1 cup finely chopped tomatoes (can use canned)
  • 1/3 cup chopped onion
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon (or more) olive oil

Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup of the breadcrumbs. Combine tomatoes, onions, cilantro and 1/2 the chili powder in a medium bowl and add this to the black bean mixture.

Mix the remainder of the breadcrumbs, chili powder and oil in a small bowl until the breadcrumbs are coated in oil. Divide the bean mixture into eight balls (less than a 1/2 cup of the mixture each). Lightly press each ball into the breadcrumb mixture, turning to coat. Place on a glass baking dish that has been sprayed.

Bake at 425 degrees for about 20 minutes or until the croquettes are heated through the the breadcrumbs are golden brown. Serve with salsa.

Makes eight croquettes.

Recipe adapted from: Eating Well on a Budget

Photo: Sarah Steimer

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