Directions

1. Heat 1 tbsp coconut oil in skillet set over medium heat.
2. Add carrot, onion, red pepper, garlic, chili powder, salt, cumin, oregano and pepper.
3. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
4. Cool completely.
5. Add vegetable mixture, 1 1/2 cups black beans, juice pulp and lime juice to food processor.
6. Sprinkle in egg replacer.
7. Pulse until combined.
8. Transfer to bowl.
9. Mix in remaining beans, Heritage Flakes and cilantro until combined.
10. Divide the mixture into 4 1/2-cup portions.
11. Shape into 1-inch thick patties.
12. Preheat oven to 350°F (180°C).
13. Line baking tray with parchment paper, set aside.
14. Heat remaining oil in a large nonstick skillet set over medium heat.
15. Cook patties in batches for 4 to 5 minutes per side or until golden brown and heated through.
16. Place patties on prepared baking tray and bake for 5 to 8 minutes or until slightly firm and crusted.
17. Serve patties in buns with desired toppings.

Tip: For a true fiesta flare, top Veggie Burgers with Tex Mex condiments such as salsa, guacamole and pickled jalapenos.