Black Bean Croquette Tapas Plates

While potatoes roast, finely chop parsley. Drain roasted red peppers, then finely chop. Drain beans, reserving liquid, then rinse beans. Add beans and 1/4 cup reserved bean liquid (dbl for 4 ppl) to a large bowl. Mash until mixture forms a paste, 1-2 min. Add half the feta, half the parsley, half the panko and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

Add remaining panko to a shallow dish. Roll bean mixture into 4 equal-sized balls (8 for 4 ppl). Working with one croquette at a time, roll croquettes in panko. Add 1 tbsp oil to the same pan, then croquettes. Using a spatula, gently flatten each croquette into a 2-inch disc. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 2 tbsp oil per batch!) Cook until golden-brown, 3-4 min. Flip croquettes, add 1 tbsp oil and cook until golden-brown, 3-4 min.

Whisk together vinegar, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add arugula and spinach mix and half the roasted red peppers. Season with salt and pepper, then toss to combine.