Black Bean Cakes with Avocado-Corn Salsa

Photo by June A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Black Bean Cakes:

  • 3/4

    cup diced red onion

  • 4

    tbsp canola oil, divided

  • 2

    garlic cloves, pressed

  • 1

    tbsp taco seasoning mix

  • 2

    (15-oz) cans black beans, drained and rinsed

  • 1/2

    cup panko (Japanese bread crumbs)

  • 1

    large egg, lightly beaten

  • 1/3

    cup chopped fresh cilantro

  • 1 1/2

    cups (6-oz) shredded pepper Jack cheese, divided

  • 6

    tostada shells

  • 1/2

    cup (2-oz) shredded Cheddar cheese

  • Avocado-Corn Salsa:

  • 1

    tbsp lime zest

  • 1/4

    cup fresh lime juice

  • 2

    tbsp canola oil

  • 1

    tsp Dijon mustard

  • 1/4

    tsp dried crushed red pepper flakes

  • 2

    cups fresh corn kernels

  • 1

    cup halved grape tomatoes

  • 1

    small avocado, diced

  • 1/3

    cup diced red onion

  • 2

    tbsp chopped fresh basil

  • 2

    tbsp chopped fresh cilantro

  • salt and pepper

Directions

To prepare black bean cakes, saute onion in 1 tbsp hot oil in a small skillet over medium-high heat 4 minutes or until tender. Stir in garlic. Remove from heat. Mash together taco seasoning and 2 cups black beans in a large bowl with a fork. Stir in panko, next 2 ingredients, onion mixture, 1 cup pepper Jack cheese and remaining black beans until well blended. Shape mixture into 6 (1/2-inch) patties. Cook patties in remaining 3 tbsp hot oil in a large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown. Preheat oven to 400 degrees. Place tostadas on a 15-x10-inch jelly-roll pan; top with Cheddar and remaining pepper Jack cheese. Bake until cheese melts. Top with black bean cakes and salsa. To prepare avocado-corn salsa, whisk together lime zest, lime juice, oil, mustard and dried crushed red pepper flakes in a large bowl. Stir in corn kernels, grape tomatoes, avocado, red onion, basil, and cilantro. Add salt and pepper.

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