Remove 2 cup of black beans and set aside. Puree rest of beans to a smooth consistency. Add reserved beans back into mixture.
In hot sauté pan, add 1 tablespoon clarified butter, peppers, and onions. Cook 2-3 minutes. Add dry seasonings; stir. Remove from heat; set aside to cool slightly.
Add eggs to bean mixture and stir well.
Fold in cooked peppers and onions, cheese shreds, and panko.
Scoop the bean cakes in desired size, recommend #70 scoop, and cook on an oiled flattop grill until both sides are golden brown and cakes reach 165°F. About 3 minutes per side.
To make avocado crema, combine avocado, Greek yogurt, cilantro, and seasonings. Puree until smooth. Place into squeeze bottle for service.
Serve black bean cakes with small amount of pico de gallo and avocado crema.