This is one of my go-to recipes. It is so simple & uses pantry staples. I’ve adapted a recipe that called for preparing fresh salsa & use pico de gallo to save time. Serve alongside rice & greens. Pictured here with zippy yams & collard greens.
2 15-oz cans black beans, drained & rinsed
1 cup frozen corn, thawed
1 tsp ground cumin
¼ c + 1/3 c panko bread crumbs
1 cup prepared pico de gallo
1 Tbsp olive oil
½ tsp chili powder
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn, 1/4 cup breadcrumbs & pico de gallo.
Mix the remaining 1/3 cup breadcrumbs, oil and 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.
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes.
Original recipe can be found here: http://www.eatingwell.com/recipes/black_bean_croquettes_with_fresh_salsa.html
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