1 1/2 cups (6 oz.) shredded pepper Jack cheese, divided
6 tostada shells
1/2 cup (2 oz.) shredded Cheddar cheese
How to Make It
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.
Prepare Avocado-Corn Salsa; chill until ready to serve.
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.
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°. 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.
Even after reading reviews, I forgot to add the extra seasoning recommended by many. This recipe needs the extra "oomph" either in taco seasoning, garlic, or something. But the basic recipe is very workable and provides a good structure for making this versatile dish. Would definitely make again, but will pay more attention to the seasonings.Also - instead of frying, I baked these in muffin cups sprayed w/ nonstick spray. I used an ice cream scoop to get a uniform size/shape into the muffin cups, and I like how that worked out.
I really likes these! It was my first time making black bean cakes and they came out great! I added more taco seasoning and an extra clove of garlic for extra flavor. A few of mine kind of fell apart but it was still tasty
Made these tonight - they tasted really good. Great vegetarian option, did not miss the meat at all. The avocado salsa really made the meal and added to the wonderful complexity of taste. Served on a toasted tortilla rather than tostada. My only complaint was that it was difficult to keep the "cakes" together so they didn't look that great. Will make again though.