Black Bean Cake Tostados

This recipe is a new one for us, but since I first tried it, we have added it to our menu every week since!  It’s just that good!  The entire family likes this fresh, bright combination of flavors.  The black bean cakes are simple to make and the tomato corn salsa is just stirred together.  The black bean cakes would be equally enjoyable on a hamburger bun as a meat substitute, and the salsa could be a meal in itself with  tortilla chips.  

Ingredients for cakes:

3/4 cup diced red onion

2 cloves garlic, minced

1 Tablespoon oil

1 Tablespoon packaged taco seasoning mix

2 (15 oz.) cans black beans, rinsed and drained

1/2 cup panko (Japanese breadcrumbs)

1 egg

1/3 cup chopped fresh cilantro

1 cup shredded pepper-jack cheese

1 pkg. tostado shells

Ingredients for tomato-corn salsa:

zest from 1 lime

1/4 cup fresh lime juice

2 Tablespoons vegetable or olive oil

1 teaspoon Dijon mustard

1/4 teaspoon dried crushed pepper

2 cups frozen sweet corn

1 cup grape tomatoes, quartered

1 avocado, diced

1/3 cup diced red onion

2 Tablespoons fresh cilantro

salt and pepper to taste

Directions:

For the black bean cakes, place 1 Tablespoon oil in a large non-stick pan and saute the diced red onion until tender.

Once the onion is done, stir in the minced garlic and cook for a few seconds until fragrant.

Rinse and drain the 2 cans of black beans, then add half to the onion mixture in the pan.

Sprinkle the taco seasoning mix over the black beans, and use a potato masher to mash the first half of the black beans.

Once the beans are mashed and the taco seasoning mix is blended in, add the panko, egg, and fresh cilantro.

Stir this mixture together until blended, then add in the remaining black beans and the grated pepper-jack cheese.

Stir all together until well combined, then set aside while you assemble the salsa.

Place the tostado shells on a baking sheet, and cook according to the directions on the package.

For the salsa, place two cups frozen sweet corn in a colander and rinse under running water to thaw.  No need to cook.

In a medium bowl, stir together the dressing ingredients; 1 Tablespoon lime zest, 1/4 cup lime juice, 2 Tablespoons vegetable oil, 1 teaspoon Dijon mustard, and 1/4 teaspoon dried crushed red pepper.

Whisk together to combine, then add the corn, cherry tomatoes, diced onion, cilantro, and avocado.

Stir to combine and to incorporate the dressing.  Add salt and pepper to taste.

Shape the black bean mixture into patties, and place in an oiled non-stick skillet on medium heat.

Cook until browned on both sides.  When cakes are done, serve by placing one black bean cake on a heated tostado and top with corn tomato salsa and additional shredded pepper-jack cheese.  Yum!!