This flavorful twist on a classic veggie burger has the added
“bean”-efit of black beans and Southwestern‑inspired seasoning.
In large bowl, whisk egg, chili powder, salt, and pepper until well combined.
Add tortilla chips to food processor. Lock lid into place. Turn on food processor and process until tortilla chips are very finely ground, about 1 minute. Stop processor.
Remove lid and add beans and scallions to processor. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are finely chopped, 10 to 15 one-second pulses.
Remove lid and carefully remove processor blade (ask an adult for help). Transfer black bean mixture to bowl with egg mixture. Use rubber spatula to gently stir ingredients until just combined.
Use your wet hands to divide black bean mixture into 4 portions and form 4 lightly packed balls. Gently flatten each ball into circle that measures 3½ inches across. Transfer patties to plate and refrigerate for 10 minutes.
Meanwhile, in small bowl, stir mayonnaise and sriracha with spoon until well combined. Set aside.
When patties are ready, heat oil in 12-inch nonstick skillet for 1 minute (oil should be hot but not smoking). Carefully place patties in skillet and cook over medium heat until well browned on first side, 4 to 6 minutes.