Black Bean Cakes with Avocado-Corn Salsa

Avocado and corn salsa gives these meat-free black bean muffins a fresh flavor. You'll love the delicious combination of a hearty black bean pie and light salsa flavors.
Saute the onion with 1 tablespoon. Heat the oil in a small skillet over medium-high heat for 4 minutes or until tender. Add the garlic. Remove from heat.Prepare the avocado-corn salsa; refrigerate until tender before serving.Use a fork to mash the taco seasoning and 2 cups of black beans in a large bowl. Add panko, the next 2 ingredients, onion mixture, 1 cup pepper cheese, and remaining black beans until smooth. Shape the mixture into 6 patties (1/2-inch thick).Sprinkle the remaining 3 tablespoons over the patties.Heat the oil in a large nonstick skillet over medium-high heat for 4-5 minutes on each side or until golden brown.Preheat the oven to 400 degrees. Place the tostadas on a 15-inch x 10-inch jelly roll pan; top with the cheddar and remaining Jack cheese pepper. Bake until the cheese is melted. Top with black bean muffins and salsa.