2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup breadcrumbs or oat flour
1/3 cup of mashed sweet potatoes
2 tablespoons ketchup, vegan Mayonnaise, or vegan BBQ sauce
Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes.
Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side.
Cool and serve with your favorite toppings.