Black Bean Cakes with Avocado-Corn Salsa

Ingredients

• 30 oz black beans drained and rinsed canned
• 4 tablespoons canola oil divided
• 6 servings avocado-corn salsa 
• 1 large eggs lightly beaten
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves pressed
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 6 oz pepper jack cheese shredded divided
• 0.8 cup onion diced red
• 2 oz cheddar cheese shredded
• 1 tablespoon taco seasoning 
• 6  tostada shells 

Equipment

• bowl
• frying pan
• oven

Directions

1. Saut onion in 1 Tbsp. hot oil in a small skillet over medium-high heat 4 minutes or until tender. Stir in garlic.
2. Remove from heat.
3. Prepare Avocado-Corn Salsa; chill until ready to serve.
4. 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.
5. 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.
6. Preheat oven to 40
7. Place tostadas on a 15- x 10-inch jelly-roll pan; top with Cheddar and remaining pepper Jack cheese.
8. Bake until cheese melts. Top with black bean cakes and salsa.