Southwestern Black Bean Cakes with Guacamole & Corn

Directions

1. Drain and rinse the beans, then mash them in a medium bowl until mostly smooth.
2. Finely mince the jalapeño after washing; remove cilantro stems and mince the leaves. Add the jalapeño, half of the cilantro, the egg, bread crumbs, cumin, salt, and pepper to the mashed beans and mix until well combined.
3. Heat a skillet over medium heat.
4. Halve and pit the avocado, scoop the flesh into a bowl, and add the remaining cilantro, lime juice, salt, and pepper. Mash with a fork until smooth for the guacamole.
5. Measure out the corn and, in a skillet coated with oil, cook until heated through, about 2–3 minutes. Transfer the corn to a bowl.
6. Shape the bean mixture into 6–8 patties and place them on a plate.
7. Wipe the skillet clean, add more oil, and cook the patties until browned and crisp, about 3–4 minutes per side.
8. Peel and mince the garlic, then stir it into the corn with lime juice, salt, and pepper to finish the corn mixture.
9. Serve the black bean cakes with the guacamole and corn on the side.