What you’ll need:

2 (15 oz) cans black beans, drained (can use dried and soak overnight)

1 large yellow onion

3 garlic cloves

2 medium firm peaches

1 large ripe mango

1 lime, preferably organic (juice and zest)

¼ cup packed tortilla mix

1 tsp ground cumin

1 tsp salt

1 T butter

1 T cilantro

For the Black Bean Cakes

Rinse and drain black beans in a large strainer. Place into a large mixing bowl.

Mince onion and garlic cloves. In a small saucepan, heat 1/8 cup water. Cook 1/2 yellow onion (keep other half for the salsa), 2 garlic cloves, 1 teaspoon salt, and 1 teaspoon cumin powder over medium heat. Cook until onion mixture becomes translucent. Pour onion mixture into black bean bowl. Mash the contents while adding ¼ cup tortilla mix until mixture is combined. Heat 1T butter over medium heat in a large sauté pan. Roll out 16 cakes and place into pan. Sauté for approximately 2 minutes on each side. Best served warm.

For the Peach/Mango Salsa

Peel and dice peaches and mango. In a small bowl, combine peaches, mango, ½ onion, 1 garlic clove, and 1 T cilantro. Cover with lime zest and juice.