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.
Black Bean Cakes with Avocado-Corn Salsa
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
More From Southern Living
Total: 40 Minutes
- 3/4 cup diced red onion
- 4 tablespoons canola oil, divided
- 2 garlic cloves, pressed
- Avocado-Corn Salsa
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This