Black Bean Cakes Supreme!

This is yet another recipe from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
Bean Cakes:
6 15-oz cans black beans, drained and rinsed
1 red bell pepper, seeded and chopped (1 cup)
3 green onions, chopped
2 carrots, grated
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
2 tsp ground cumin
1/2 cup salsa
Topping:
1 16-oz pkg frozen corn or kernels cut from 6 cobs
3 Vidalia onions, thinly sliced and slices cut in half
1 16-oz jar salsa
1 bag spinach
1/2 cup chopped cilantro

Directions

1. Preheat oven to 350 degrees.  Put beans in a large bowl. Add remaining bean cake ingredients, stirring to combine. Mash mixture well, using a potato masher or your hands.

2. Dump on a board or countertop and flatten into a circle about 1/2 inch thick. With a glass or biscuit cutter, form round cakes and put on a baking sheet.

3. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until tops are browned.

4. Roast corn on a baking sheet until browned. Put in a bowl.

5. Roast onions until browned. Put in a bowl.  (I'm combining steps 4 and 5 -- whichever browns first gets browned.)

6. Put bowls of corn, onions, bean cakes, salsa, spinach, and cilantro on the table. Start with spinach, then add a bean cake or two, roasted corn, roasted onions, and top with salsa and cilantro and, if you want, avocado.