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.
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.
Use spatula to gently flip patties (ask an adult for help). Cook until well browned on second side, 4 to 5 minutes. Turn off heat.
The process of getting beans from the plant to the can is a marvel of culinary engineering. First, bean plants are cut down and left to dry out. Then, machines separate the dried beans from their pods. While the exact canning process varies from brand to brand, it usually starts with cleaning the beans, sorting them by size, and removing any beans that are damaged. Then, the dried beans are quickly cooked in hot water before they’re sealed in their cans along with water and salt. The salt not only seasons the beans but also makes their skins more tender. Finally, the beans are pressure cooked, right in their cans—no pot required. The result? Perfectly cooked, flavorful beans, ready to use at a moment’s notice!