1 can, or 15 oz. of black beans, drained, rinsed and mashed

1/4 c. finely chopped onion

1/3 c. whole kernel corn, if frozen-thaw

1/2 finely chopped red pepper (about 1/4 c.)

1 garlic clove, crushed

2 T. minced fresh cilantro

1/4 t. salt

1/4 t. ground black pepper

1/2 t. ground chipotle powder

1/2 t. ground coriander

1 t. cumin

1/2 c. unseasoned vegan bread crumbs

2 T. flax meal

1/2 c. filtered water

2 T. canola oil

Blend in small dish the flax meal and water. Let it thicken. Mash beans in a large bowl. Add onion, corn, red pepper, garlic, cilantro, salt, pepper, chipotle, coriander and cumin to beans; mix well. Form mixture into whatever size patties you would like them to be. I usually try to match them to the size of whatever bun I have.

Heat a skillet over medium high heat until hot. Add oil to pan and cook patties 6-8 minutes, or until lightly browned and turn to do the same on the other side.

Place burgers on buns and serve with toppings, if desired.

Toppings would include possibly Vegenaise, sliced avocado, vegan cheese, or pickled jalapeno.

Yield: 4-6 servings depending on size of patties