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Export date: Wed Jul 26 0:36:37 2017 / +0000 GMT



Southwestern Black Bean & Quinoa Croquettes

 

Southwestern Black Bean and Quinoa Croquettes
Recipe Type: Dinner
Author: Kimberly Lord Stewart
Serves: 4 to 8 patties
Ingredients
  • I large russet potato, baked
  • 1 cup cooked quinoa
  • 1 (15-ounce) can black beans, drained
  • 4 tablespoons vegetable oil, divided
  • 1 small onion, finely diced
  • ¼ cup roasted red pepper, finely diced
  • 1 (4-ounce) can diced green chiles, drained
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 tablespoon chili powder
  • ⅛ teaspoon cayenne
  • 1½ cups panko breadcrumbs
  • ⅔ cup hemp or sesame seeds
  • ½ cup grated pepper jack cheese, or tofu
  • Salt and pepper, to taste
  • ¾ cup sour cream
  • Juice of ½ lime
  • 2 tablespoons cilantro, finely chopped
Instructions
  1. Scoop out potato from skin. Place in a large mixing bowl with quinoa and beans.
  2. Heat medium skillet; add 2 tablespoons oil and then onions. Sauté 10 minutes, until soft. Stir in red pepper and green chiles.
  3. Mix spices, and divide in half. Add half to cooked onions; sauté 3 minutes, until fragrant. Add onion-spice blend to bowl; stir well. Mash ingredients until beans are broken and potatoes are smoothly blended.
  4. In a small bowl, combine breadcrumbs, seeds and remaining half of spices. Stir well. Spoon out a ½ cup, and add to potato/bean mixture. Add cheese. Stir until mixed. Add salt and pepper to taste.
  5. Place rest of crumbs on a plate. Pat out croquettes into patties, either small rounds for a starter or larger patties for a main course. Dredge in the crumbs, and coat well.
  6. Heat remaining oil in skillet over medium heat. Brown croquettes on each side, about 3 minutes.
  7. Stir sour cream, lime juice and cilantro for sauce.

PER SERVING: 283 CAL; 11G PROTEIN; 12G FAT; 35G CARB (2G SUGARS); 272MG SODIUM; 7G FIBER