Calories: 405, Saturated Fat: 2g, Sodium: 438mg, Dietary Fiber: 16g, Total Fat: 12g, Carbs: 61g, Cholesterol: 0mg, Protein: 16g
Carb Choices: 3
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.
3. 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.
4. 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.
5. 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.
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 963 | ||
Calories from Fat: 122 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 198.1mg | 7 % | |
Potassium 3564.2mg | 94 % | |
Total Carbohydrate 164.4g | 48 % | |
Dietary Fiber 37.3g | 149 % | |
Sugars, other 127.1g | ||
Protein 51.9g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 963
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