Black Bean Cakes

45 oz canned black beans, rinsed and drained

2 large eggs

3 cups toasted fresh breadcrumbs, divided

1 cup chopped red bell pepper

½ cup chopped green onion

½ cup chopped fresh cilantro

2 garlic cloves

2 tsp chili powder

1 tsp ground cumin

1 tsp cayenne pepper

1 tsp salt

½ tsp onion powder

½ tsp pepper

4 tbsp vegetable oil

salsa

sour cream

avocado slices

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl.

Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each.

Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)

Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side.

Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.

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Black Bean Cakes