Black Bean Cakes with Avocado-Corn Salsa

By june

Ingredients

• Black Bean Cakes:
• 3/4 cup diced red onion
• 4 tbsp canola oil, divided
• 2 garlic cloves, pressed
• 1 tbsp taco seasoning mix
• 2 (15-oz) cans black beans, drained and rinsed
• 1/2 cup panko (Japanese bread crumbs)
• 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
• Avocado-Corn Salsa:
• 1 tbsp lime zest
• 1/4 cup fresh lime juice
• 2 tbsp canola oil
• 1 tsp Dijon mustard
• 1/4 tsp dried crushed red pepper flakes
• 2 cups fresh corn kernels
• 1 cup halved grape tomatoes
• 1 small avocado, diced
• 1/3 cup diced red onion
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh cilantro
• salt and pepper

Preparation

Step 1

To prepare black bean cakes, saute 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.
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) 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 degrees. Place tostadas on a 15-x10-inch jelly-roll pan; top with Cheddar and remaining pepper Jack cheese. Bake until cheese melts. Top with black bean cakes and salsa.
To prepare avocado-corn salsa, whisk together lime zest, lime juice, oil, mustard and dried crushed red pepper flakes in a large bowl. Stir in corn kernels, grape tomatoes, avocado, red onion, basil, and cilantro. Add salt and pepper.