Black Bean Cakes With Avocado Cream Sauce Over A Tostado

I've made this a few times now... It's a great vegetarian / vegan meal that doesn't make you miss meat! It's got the crunch, the sweet, the spicy, the savory and it's hearty & filling. 

Seriously, make this. You will not be disappointed!

I used Natalie's black bean & corn cake recipe, my avocado cream sauce recipe, and I threw it all over a tostado with arugula. YUM!

Ingredients

2 tbsp olive oil

Black Bean Cakes:

1 (14oz) can black beans, rinsed and drained

1 garlic clove, minced

1/2 c red onion, chopped

1/2 c red pepper, chopped

1/2 c frozen corn kernels

1 egg

1/2 tsp chili powder

1/2 tsp oregano

1/2 tsp cumin

salt & pepper

1c bread crumbs

Avocado cream sauce:

1 avocado, split & pitted

1/2 cup low-fat greek yogurt

1 clove garlic, minced

juice of 1 lime

salt & pepper, to taste

1/2tsp crushed red pepper flakes

1/2tsp chili powder

1/2tsp cayenne pepper

(you may leave out last 3 ingredients if you don't like spice)

Garnishes:

4 small tortillas

fresh arugula

fresh cilantro

Directions

1. Combine all black bean cake ingredients into a large bowl. 

Mix together with your hands, being sure to mash the black beans.

2. Form black bean mixture into patties, 

and refrigerate for at least 20 minutes.

3. Meanwhile, mix together all avocado cream sauce 

ingredients into a large bowl, and mix with a fork being sure to smash the avocados. (If avocados are perfectly ripe, this smashing process will be easy. If not, you can use a blender.)

4. Heat oil over medium heat. Brown patties 

on each side for a few minutes (4-5 to be safe). 

If you flip the patties too soon, they will fall apart.

5. While patties are cooking, set oven to broil on high. 

Broil the tortillas until crispy. 

WATCH YOUR TORTILLAS, AS THEY BURN EASILY.

6. Arrange 1 tostado per plate. Top with 2 or 3 patties, 

followed by a heaping spoon of the avocado cream sauce, 

then arugula, then cilantro. 

ENJOY!

XO Lindsay