Smoky Black Bean Cakes

Heat a drizzle of olive oil in a large pan over medium heat. Add ¾ of the diced onion and up to half the jalapeño (to taste!) and cook, tossing for 4-5 minutes, until softened. Add the corn, black beans, ½ teaspoon cumin, and a small pinch of cayenne (to taste!) to the pan. Cook, tossing for another 6-7 minutes, until the corn is slightly blistered and the beans have softened.

Meanwhile, halve, pit, and peel the avocado, then cut it into small cubes. In a small bowl, toss together the avocado, tomato, remaining onion, a pinch of jalapeño (to taste), and the juice of half the lime. Season to taste with salt and pepper.

Place the black bean mixture into a medium bowl and mash with a fork or potato masher until nearly smooth. Stir in half the panko. Place the remaining panko into a small bowl. Form the black bean mixture into 2-inch patties and coat with the remaining panko.

Wipe out the same pan and heat a large drizzle of oil over medium heat. Add the black bean cakes and cook for 2-3 minutes per side, until golden brown.