Black Bean Cakes with Avocado-Corn Salsa

Southern Living
Black Bean Cakes with Avocado-Corn SalsaRecipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Avocado-Corn Salsa gives these meatless Black Bean Cakes a fresh spin. You'll love the flavor combination of the hearty black bean cake and the light flavors of the salsa.
Makes 6 servings


+ Add To Shopping List
3/4 cup diced red onion
4 tablespoons canola oil, divided
2 garlic cloves, pressed
1 tablespoon taco seasoning mix
2 (15-oz.) cans black beans, drained and rinsed
1/2 cup panko (Japanese breadcrumbs)
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


Hands-on: 15 Minutes
Total: 40 Minutes

1. Sauté 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.

2. Prepare Avocado-Corn Salsa; chill until ready to serve.

3. 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-thick) patties.

4. 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.

5. Preheat oven to 400°. Place tostadas on a 15- x 10-inch jelly-roll pan; top with Cheddar and remaining pepper Jack cheese. Bake until cheese melts. Top with black bean cakes and salsa.

Created date

October 2013