Spicy Black Bean Croquettes

Made these last Thursday for the first time – Amazing!!  (P.S. They’re vegetarian too!)

You could enjoy these little fried delights on their own, but Jim and I wrapped them in tortillas with a bit of fresh salsa for a dinnertime meal:

Ingredients (serves 4):

Croquettes

  • 2 cans black beans
  • 1/2 cup onion
  • handful chopped cilantro
  • 1 egg
  • 2 tsp ground cumin
  • 1 jalapeño
  • salt and pepper to taste
  • about 1/2 cup coarse cornmeal (or breadcrumbs)
  • vegetable oil for frying
  • medium tortillas

Fresh Salsa (place all ingredients in a bowl and stir to combine):

  • 2 tomatoes, chopped
  • 1/4 cup red onion, minced
  • 1 garlic clove, minced
  • handful fresh cilantro, chopped
  • juice from 1 lime
  • salt and pepper to taste

Directions:

  1. Add black beans, onion, cilantro, egg, cumin, jalapeño, salt and pepper to your food processor and pulse until just combined.  Do not purée – You still want to be able to see recognizable bean chunks, this will give your croquettes some texture.  (This step can also be done by hand by mincing the ingredients and mashing the beans.)
  2. Transfer the bean mixture to a large bowl, add the cornmeal and stir to combine.
  3. Form mixture into patties that are about 3 inches across and 1.5 inches thick.  Batter should feel sticky and fragile – Don’t worry, it’ll fry up nice.  (If batter seems too wet to mold, add a little more cornmeal.)
  4. Fill a skillet about 1/4 inch deep with vegetable oil and set heat to medium.
  5. When the oil is hot, add patties and cook 3-4 at a time (don’t crowd your pan!).  Fry until deep golden brown (about 4 minutes on each side).
  6. Top croquettes with a few spoonfuls of fresh salsa and wrap in a tortilla – Enjoy!

For busy week-nights, feel free to substitute your favorite ready-made salsa or guacamole to save on prep time.

Hope you like it!

Recipe adapted from How to Cook Everything Vegetarian by Mark Bittman.

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5 comments

  1. These look soooo good! I’ve made homemade black bean burgers before but they look even yummier (and lighter) on a shell with fresh salsa. I think I will try out this recipe this weekend.


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