Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
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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.

Recipe by Southern Living November 2013

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
15 mins
total:
40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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