1 can black beans (15.5 ounces)
1/2 cup cooked quinoa (prepared according to package directions)
1/2 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon sea salt
1 tablespoon nutritional yeast
1/2 teaspoon dijon mustard
1 tablespoon extra-virgin olive oil

1 can black beans (15.5 ounces) 1/2 cup cooked quinoa (prepared according to package directions) 1/2 teaspoon cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon nutritional yeast 1/2 teaspoon dijon mustard 1 tablespoon extra-virgin olive oil

Drain and rinse the can of black beans. Make sure your quinoa is fully cooked and on hand!
In a medium bowl, combine the beans and cooked quinoa with the remainder of the ingredients.
Using (clean) hands or a fork, thoroughly mix the ingredients together, mashing the beans as you go. This should form a paste-like mixture that is easy to form into patties.
Divide the mixture into four equal balls, and form each into a patty between 1/4 and 1/2 an inch thick.
In a medium saucepan over high eat, cook the patties in 1/2 tablespoon of olive oil for 1 minute on each side, or until lightly browned.
Transfer the saucepan to a 400 degrees oven and bake for 15 minutes.
Serve on a whole-grain bun or "Greatist style" over fresh greens with your choice of fixings on top! Our favorite? A thick slice of tomato, fresh lettuce, and avocado slices dusted with paprika! (A little melted cheddar never hurts, either.)