Smoky Black Bean and Corn Burgers with Guacamole

Pulse 1-1/2 cups black beans in a food processor until partly mashed with some whole beans remaining.

Boil 1 large corn on stovetop and remove kernels with a sharp knife once cooked. Optionally, roast the corn over a gas burner for better flavor.

Combine the mashed beans, corn kernels, 1 finely diced large red onion, 2 large handfuls roughly chopped baby spinach leaves, 1/2 cup chopped cilantro, 2 tbsp tahini, 2 tbsp coconut aminos or low-sodium tamari/soy sauce, juice of 1 lime, 2 tsp smoked paprika, 1 tsp garlic powder, 2 tsp ground cumin, 1-2 tsp chili powder, and salt and pepper to taste in a large bowl.

Mix with hands or a spoon and gradually add oat flour until the mixture is sticky enough to form patties, using no more than 1 cup of flour.

Form the mixture into roughly 7 burger patties, ensuring they are not too thick for even cooking.

Optional: Brush the surface of the patties with a little olive oil.

Bake the patties on a lined baking sheet at 375°F for about 25 minutes, flipping halfway through. Alternatively, air fry at 400°F for 15-20 minutes.

For guacamole, mash 3 very ripe avocados, then add juice of 1 lime, 2 finely grated garlic cloves, salt to taste, and a sprinkle of red chili flakes.

Serve the burgers with the guacamole and sweet potato fries for a complete meal.