Ashlie's Mini Black Bean Cakes

Cakes:
1/2 c. bottled salsa
2 tsp. ground cumin
2 (19 oz) cans black beans rinsed and drained
1 c. dry breadcrumbs, divided
1/4 c. thinly sliced green onions
1/2 tsp. salt
cooking spray
Toppings:
1/2 c. sour cream
1/4 c. green onions
1/4 c. diced peeled avocado
1/4 c. diced plum tomato
1 tsp. fresh lime juice

1. Preheat oven to 375
2. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 c. bread crumbs, 1/4 c. green onions, and salt.
3. Divide black bean mixture into 24 equal portions, shaping each into a 1/2 inch-thick patty. Place 1/2 c. breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375 for 14 minutes turning after 7 minutes.
4. To prepare toppings, combine sour cream and 1/4 c. green onions. Combine avocado, tomato and juice. Top each patty with 1 tsp. green onion cream and 1 tsp. avocado salsa.