Crispy Black Bean Patties

Drain and rinse the black beans. Peel and mince the garlic. Peel and finely dice just ½ cup onion. Dice the cucumber. Halve the grape tomatoes. Zest, halve, and juice the lime. TIP: Save the remaining onion for your own use.

Add just ¼ tsp minced garlic, just ½ tsp lime zest, just 2 tsp lime juice, Vegenaise, and a pinch of salt to a small bowl and mix the lime aioli.

Add black beans, remaining minced garlic, diced onion, garbanzo bean flour, zhoug seasoning, and ½ tsp salt to a large bowl. Mix with your hands, crushing the beans, until dough is sticky and uniform. Form dough into 6 patties, each about 2 inches wide. TIP: You can use a food processor for this step if you’d prefer.

Heat 2 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add black bean patties and cook until crisp and heated through, 3 to 5 minutes per side. TIP: Add more oil as necessary to crisp the patties.

Add baby spinach, remaining lime juice, 2 tsp olive oil, and a pinch of salt and pepper to a large bowl, and toss. Halve the avocado, remove the pit, and thinly slice the flesh. Divide spinach salad between bowls and top with black bean patties, diced cucumber, halved grape tomatoes, and sliced avocado. Drizzle with lime aioli. Bon appétit!