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Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Black Bean Cakes with Avocado-Corn Salsa

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.

Southern Living NOVEMBER 2013

  • Yield: Makes 6 servings
  • Hands-on:15 Minutes
  • 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.


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Black Bean Cakes with Avocado-Corn Salsa recipe