Baked Black Bean Croquettes: Boyfriend Cooks Series

24 Jul

What happens when I go to yoga and my boyfriend has the day off? He cooks dinner! That’s right, here’s another entry into the Boyfriend Cooks series, where the loving Chris makes a healthy, vegetarian dinner for us, and makes me proud!

Baked Black Bean Croquettes |

He again found this recipe all on his own, picked up the ingredients, and adjusted a few things to make it a perfect meal for us to enjoy post-yoga. I’ve imparted enough knowledge to him by now that he knows I love black beans and pretty much any recipe that uses them, and he does too. I wanted to title this post “Boyfriend’s black bean balls,” (giggle, giggle) but thought that slightly less appropriate than the real name.

This is a great recipe to make when your fridge is light on ingredients, but your pantry is well-stocked, and also for those cooler days – winter or summer. Mash together, form into balls, bake, and you’ve got yourself a filling, healthy dish!

Baked Black Bean Croquettes |

I still think Black Bean Balls is accurate….

Baked Black Bean Croquettes, from EatingWell 

Serves 4

  • 2 cans black beans, rinsed and drained
  • 1 tsp cumin
  • 1 C frozen corn, thawed
  • 1/4 C + 1/3 C Panko breadcrumbs, divided
  • 2 C chopped tomatoes
  • 2 scallions, sliced
  • 1/4 C chopped cilantro
  • 1 tbsp chili powder, divided
  • Salsa and nonfat plain Greek yogurt, to serve

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Mash black beans and cumin together in a large bowl until no whole beans remain. Stir in corn and 1/4 C breadcrumbs. Combine tomatoes, scallions, cilantro, and 1/2 tbsp chili powder in a medium bowl. Stir this mixture into the black beans.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 tbsp chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 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. Serve with your favorite salsa on top, and a dollop of nonfat plain Greek (or nondairy) yogurt.

What’s your favorite use of black beans?


9 Responses to “Baked Black Bean Croquettes: Boyfriend Cooks Series”

  1. Lindsay L, RD (@LeanGrnBeanBlog) July 24, 2014 at 7:34 am #

    love love love the sound of these! corn and black beans go so well together!

    • xtinaluvspink July 24, 2014 at 10:15 am #

      Agreed! And it’s easy to make these as spicy as desired 🙂

  2. Francesca July 24, 2014 at 7:51 am #

    These look fab- will make next week. Nice use of ingredients 🙂

  3. Cindy Kerschner July 24, 2014 at 11:01 am #

    These sound so good! Yum!

  4. Old Things R New July 24, 2014 at 1:17 pm #

    Sounds delcious and not very hard!

  5. Joanne July 31, 2014 at 5:18 am #

    Impressive! I must make these. I’m all for anything black bean-infused!

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