2 15-ounce cans cooked black beans, drained but not rinsed
½ cup plain bread crumbs
2 tablespoons mayonnaise
2 teaspoons hot sauce, such as Tapatío
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
½ cup shredded Monterey Jack cheese
¼ cup green onions, finely sliced
Preheat oven to 425°F. Use a non-stick Silpat, or spray a sheet pan with a good amount of non-stick vegetable oil. Set the pan aside.
Place half of the drained black beans in the bowl of a food processor fitted with the blade. Add the bread crumbs, mayonnaise, hot sauce, ground cumin, dried oregano, and garlic powder. Pulse the ingredients until the beans are mashed. Transfer this mixture to a mixing bowl.
Stir in the remaining whole beans, shredded cheese and finely sliced green onions. Form the bean mixture into 12 equal balls, about ¼ cup each, and place on the prepared sheet pan. Press each ball into a 1-inch thick cake. Spray the tops of each cake lightly with non-stick vegetable oil spray.
Bake in the preheated 425°F oven for 20 minutes. Remove the pan from the oven and gently turn each black bean cake over. Place the sheet pan back into the oven and bake for an additional 10 minutes.
Remove the pan from the oven and let the black bean cakes rest for up to 5 minutes before serving. Enjoy with some sour cream and fresh cilantro