Black Bean Cakes With Avocado-Corn Salsa

• 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

1. 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.
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 400u0b0. 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.

red onion, canola oil, garlic, taco, black beans, egg, fresh cilantro, pepper, tostada shells, cheddar cheese

Taken from www.myrecipes.com/recipe/black-bean-cakes-2 (may not work)