BLACK BEAN CAKES WITH AVOCADO-CORN SALSA RECIPE - (4.4/5)

Black Bean Cakes with Avocado-Corn Salsa Recipe - (4.4/5) image

Provided by june

Number Of Ingredients 25

Previous Next

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

Steps:

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.