Place rinsed beans (1 can) on a plate or bowl lined with a paper towel to help remove excess moisture. Place another paper towel over the beans and pat dry.

Add the vegetable chunks (1 jalapeño, 1/2 green bell pepper, 1/2 small onion, 2 cloves garlic) to a food processor and pulse until finely diced. Remove the lid and scrape down the sides if necessary. Next, add black beans, eggs (2), chili powder (1 teaspoon), salt (1/2 teaspoon) and pepper (1/4 teaspoon) to the food processor bowl. Process on high until blended with fine chunks remaining – it should resemble something like an odd black bean soup.

Transfer the black bean mixture to a mixing bowl. Add the breadcrumbs (2/3 cup) and fold them in until well mixed. Refrigerate for 20 minutes to help the mixture firm up.

Form six burger patties from the mixture and set them on a flat tray. Heat oil (1 tablespoon) in a large skillet over medium heat. Place burgers into the pan and cook for 5-6 minutes or until browned, then flip and cook for another 5 minutes until browned.

Serve on a bun with all your favorite toppings! Store leftovers in an airtight container in the fridge and enjoy within 5 days.

Place the cooked burgers on a flat tray and let them cool completely.

Once cool, place the entire tray in the freezer until the burgers are frozen solid, 3-4 hours.

Remove the tray from the freezer and transfer the burgers into an airtight freezer safe container. Return the burgers in the container to the freezer until you need them.

From the fridge: Cook in the microwave on High for 60 seconds OR heat in a pan on the stove over medium heat for 3 minutes on each side.

From the freezer: Cook in the microwave on High for 90 seconds OR heat in a pan on the stove over medium heat for 4-5 minutes on each side.