Black Bean Burgers

1/2 lb. of dried black beans
2 tbs. of worcestershire sauce
1 small chopped onion
2 garlic cloves
2 tbs. of olive oil
1/2 cup of whole wheat bread crumbs
1/2 cup of almond milk or any milk substitute
1/2 bunch of cilantro
4-6 whole wheat thin buns (depending on the size of your patties)

Soak black beans over nights will help rehydrate them and cook quickly.  If you are not in a rush you can start off by taking a pot adding olive oil and sautee onions and garlic.  Once they are caramelized add black beans and 6 cups of water.  Cover and reduce heat to medium.  It will take about an hour to cook if they have not been soaked and 30 minutes if soaked over night. You can tell they are cooked once they plump up and are tender.

Drain beans and add to a mixing bowl along with remaining ingredients.  Take a potato masher and mash up all ingredients.  grab about a palm full of mixture and form your patties.  Here you have the option to either put them on a cookie sheet and bake for about 20-30 minutes at 350 degrees or pan fry them 4 minutes on each side.  I pan fried them and though the consistency was perfect it was a little challenging to flip them without them falling apart.  Be very gentle when flipping.

Guacamole
4 avocados
1 chopped shallot
1 lime juiced
1 tsp of oregano
salt & pepper to taste

Add all ingredients in a bowl and mash in a mortar and pestle or a regular potato masher will work well too.

Salsa
1 bag of frozen roasted sweet corn or 4 roasted whole corns shucked
2 chopped vine tomatoes
1/2 bunch of cilantro chopped
1 lime juiced
2 chopped deveined jalapenos
1 large red bell pepper chopped
salt & pepper to taste

Defrost and drain corn add all ingredients together.