Remove 2 cup black beans; set aside. Puree remaining beans until smooth. Add reserved beans to mixture.
Combine Clarified Butter, bell peppers and onions in hot sauté pan. Cook 2-3 minutes. Stir in chili powder, cumin, granulated garlic and salt. Remove from heat; set aside to cool slightly.
Add eggs to bean mixture; stir well.
Fold in bell peppers and onion, cheese and panko.
Scoop bean cakes into desired size (recommend using #70 scoop); cook on oiled flattop grill 3 minutes per side or until golden brown and cakes reach 165°F.
To make avocado crema, combine avocado, Greek yogurt, cilantro and salt, cayenne and white pepper as desired. Puree until smooth. Transfer to squeeze bottle for service.
Serve black bean cakes with small amount of pico de gallo and avocado crema.