Gather Ingredient 1 cup cooked quinoa, 1 can black beans (drained and mashed), 1/2 cup breadcrumbs, 1/4 cup chopped cilantro, 1/4 cup chopped onion, 1 tsp cumin, 1 tsp chili powder, salt, pepper, 1 tbsp olive oil.
Prepare Croquette Mixture In a large bowl, combine mashed black beans, cooked quinoa, breadcrumbs, cilantro, chopped onion, cumin, chili powder, salt, and pepper. Mix until well combined.
Shape Croquette With your hands, form the mixture into small patties or croquettes, about 2 inches in diameter.
Cook Croquette Heat olive oil in a large skillet over medium heat. Add the croquettes and cook for 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
Toast Pumpkin Seed In a dry skillet, toast the pumpkin seeds over medium heat until lightly browned and fragrant, about 3-5 minutes.
Make Chipotle Cream In a blender or food processor, combine toasted pumpkin seeds, chipotle pepper, lime juice, water, garlic, and salt. Blend until smooth and creamy.
Adjust Consistency If the cream is too thick, add a little more water or lime juice to reach your desired consistency. Taste and adjust seasoning as needed.
Serve Croquette Serve the black bean quinoa croquettes hot, drizzled with the pumpkin seed chipotle cream. Garnish with extra cilantro or lime wedges if desired.
Enjoy Enjoy these flavorful and nutritious croquettes as a main dish or appetizer, perfect for any meal.