Smoky Black Bean Cakes

Halve, pit, and cube the avocado. In a medium bowl, combine the avocado, ¼ of the tomato, ¼ of the onion, and up to half the jalapeño (to taste). Stir in a squeeze of lime and season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining onion and jalapeño to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the corn, black beans, cumin, and remaining tomato to the pan. Add a pinch of cayenne pepper (if desired). Cook, tossing, for 4-6 minutes, until softened. Season with salt and pepper.

Place the black bean mixture into a large bowl. Mash with a potato masher or fork until nearly smooth. Stir in ¾ of the panko and season with salt and pepper. Place the remaining panko into a small bowl. Form the black bean mixture into 2-inch patties, pressing each side into the panko.

Wipe out the same large pan with a paper towel. Heat a drizzle of olive oil over medium heat. Once hot, add the black bean cakes to the pan. Cook 2-3 minutes per side, until golden brown. Season with salt and pepper.