• Rinse and drain two cans of black beans. Scatter the rinsed beans evenly on a sheet pan and bake at 350 degrees Fahrenheit for 18 minutes.
• While the beans bake, heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the peppers and onions, then sauté for 5 minutes. Add the garlic and spices, then sauté for 1 more minute. Remove from the heat and set aside.
• In a large bowl, combine half of the black beans and half of the red pepper mixture.
• In a food processor, combine the remaining black beans, remaining red pepper mixture, egg, chipotle pepper, and lime juice. Process until a chunky paste forms.
• Scoop the mixture into the bowl with the black beans. Add the bread crumbs and cheddar cheese and stir well.
• Use a ½ cup measurement to make 6 patties about 3 ½ inches wide. Heat a large sauté pan over medium high heat with a large drizzle of olive oil. Sauté 3 patties at a time for 5 to 6 minutes on each side.
• For the chipotle mayo, use an immersion blender or food processor to process all the ingredients until mostly smooth.

Assemble the burgers:

• Toast the buns. Add a layer of chipotle mayo then top with romaine lettuce. Top with a black bean burger, pickled red onions, and sliced avocado. Add more chipotle mayo, then add the top bun. Enjoy!