Smokey Black Bean and Corn Burgers with Guacamole

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

2. 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.

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

4. 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.

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

6. Optionally, brush the surface of the patties with a little olive oil.

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

Guacamole

1. Mash 3 very ripe avocados.

2. Mix in juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.

3. Add a sprinkle of red chili flakes.

4. Serve with the burgers and sweet potato fries.