Black Bean Cakes with Avocado-Corn Salsa

Black Bean Cakes with Avocado-Corn Salsa | Kathy's Kitchen Table

Sometimes you come across a recipe that you could eat everyday or at least every week. These Black Bean Cakes with Avocado-Corn Salsa was such a recipe! They are so good that I made them twice in one week and am trying to figure out how to get them back on the menu again without everyone getting tired of them.

I was shocked when my son inhaled it and kept saying, “Mom, this is so good.” I was even more shocked, when, my husband, the bean hater (at least previously) kept talking about them, and saying how good they were! My mother-in-law ate them with us and said that you would never know they were not made of beef! Even my son (who lately has become quite picky) at the entire thing and then asked when we were going to have them again!

The recipe is fairly easy to make. It does require some chopping of veggies, shredding of cheese and sautéing veggies, that makes these Black Bean Cakes and the salsa completely worth it!

Black Bean Cakes with Avocado-Corn Salsa
Serves: 6-8
If you find the bean mixture is not coming together, add another egg. Also, the leftovers are great, crumbled, in a quesadilla.
  • For the Black Bean Cakes:
  • ¾ red onion, diced
  • 4 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 1-2 tablespoons taco seasoning, depending on taste
  • 2 (15 ounce) cans black beans, rinsed and drained
  • ½ cup panko breadcrumbs
  • 1 egg, lightly beaten
  • ¼ cilantro, chopped small
  • 8 ounces cheddar cheese, shredded
  • 6-8 tostada shells
  • For the Avocado-Corn Salsa:
  • 1 lime, zest and juice
  • 2 tablespoons canola oil
  • 1 tablespoon Dijon mustard
  • 2 cups frozen corn, thawed
  • 1 cup grape tomatoes, halved
  • 1 avocado, diced
  • ¼ red onion, diced
  • Salt and pepper to taste
  1. For the Avocado-Corn Salsa, whisk together the lime zest, lime juice, oil and Dijon mustard in a large bowl. Add the corn, tomatoes, avocado, red onion and salt and pepper to taste. Stir to combine. Refrigerate while you make the Black Bean Cakes or for several hours.
  2. For the Black Bean Cakes, in a small skillet, over medium heat, sauté the onion in 1 tablespoon of the oil. Cook until tender. Add the garlic and cook for an additional 30 seconds. Remove from heat and set aside.
  3. In a large bowl, combine the black beans and taco seasoning. Mash together with a fork or the back of a spoon. The beans need to be almost all mashed. Add in the panko, egg and cilantro, onion mixture and 1 cup of the shredded cheese. Stir to combine.
  4. Preheat the oven to 400 degrees F. Line a baking sheet with tostadas and top with remaining cheese. Set aside.
  5. Heat 3 tablespoons of oil in a large pan. Shape the bean mixture into patties. You should get about 6-8 patties. Place the patties in the pan and cook until golden brown, about 5 minutes on each side. Remove from pan when done.
  6. Bake the tostadas for about 5 minutes, or until the cheese melts. Top with the black bean cakes and the salsa. Serve.

Recipe Source: Southern Living

Linked to: Chef-in-Training, Wake Up Wednesdays, Weekend Potluck, Show Stopper Saturday, Saturday Show and Tell and Buns in my Oven


  1. Nancy Sudlow says:

    This is a great recipe. 5 stars! The lime is fantastic with the corn. This will be a go to recipe for me.

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