Heat 2 tablespoons of the coconut  oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, flour, cilantro, Emeril's Southwest Seasoning, egg,  cumin, coriander, and hot sauce and mix well.

Place the panko in a small shallow bowl. Using a scoop or a spoon, scoop 2 tablespoons of the bean mixture and gently form into a ball and transfer it to the panko. (The mixture will be delicate.) Gently pat the panko into the black bean cake and place on the baking sheet for the Emeril's Air Fryer 360. You will be able to fit 9 black bean cakes on the baking sheet. Drizzle the black bean cakes with the olive oil to promote browning.

Preheat the air fryer to 400º F on the airfry setting and set the timer to 15 minutes. As soon as the air fryer is hot, bake the first batch of black bean cakes. When the air fryer has stopped cooking, change the setting to broil and set the timer for 3 to 4 minutes. Place the baking sheet on the highest level in the air fryer and broil the cakes until golden brown. Repeat the process with the remaining cakes.

To serve, garnish the black bean cakes with the guacamole, salsa, sour cream and cilantro leaves. Serve hot.