Hands-on Time
15 Mins
Total Time
40 Mins
Yield
Makes 6 servings
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

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