Black Bean Cakes with Avocado-Corn Salsa

Wow, this dish was excellent! The bean cakes really stayed together, and they had a really good taste. I, for some reason, forgot to pick up the tomatoes for the salsa, and I did leave out a few other ingredients, but it was still good. I can’t wait to make this one again! I had two cakes left over, and I ate one the next day for lunch on a hamburger bun. Still good!

rating: 9.9

Black Bean Cakes with Avocado-Corn Salsa
(Cooking Light, Nov. 2013)

serves 6
time needed: 40 min.


3/4 cup diced red onion
4 tablespoons canola oil, divided
2 garlic cloves, pressed
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
Avocado-corn salsa

Avocado-Corn Salsa


1 tablespoon lime zest
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon Dijon mustard
1/4 teaspoon dried crushed red pepper
2 cups fresh corn kernels
1 cup halved grape tomatoes
1 small avocado, diced
1/3 cup diced red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro


Whisk together lime zest, lime juice, canola oil, Dijon mustard, and dried crushed red pepper in a large bowl. Stir in corn kernels, halved grape tomatoes, diced avocado, diced red onion, basil, and cilantro. Add salt and pepper.


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.


This entry was posted in main dish and tagged , , , , , , , , . Bookmark the permalink.

One Response to Black Bean Cakes with Avocado-Corn Salsa

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s