Southwestern Black Bean Burger

Drain and rinse the black beans. To the bowl of a food processor, add the beans, garlic, flaxseed, chickpea flour, and 1/4 tsp salt. Pulse a few times until just combined.

In a medium bowl combine the apple cider vinegar, 1 tbsp water, and a pinch of salt. Stir to combine. Peel and thinly slice the onion. Add the cabbage, carrots, and three quarters of the onion (reserve the rest for frying) to the same bowl. Using your hands, toss the curtido slaw together to make sure everything is separated and coated in the dressing.

Put the flour on a small plate. Heat ¼ cup canola oil in a medium nonstick skillet over medium-high heat. Dredge the reserved onion in the flour, shake off the excess, and then add to the hot oil. Fry until the onions are crispy and golden brown, about 1 to 2 minutes. Drain on paper towels and season with salt.

Reserve 1 tbsp canola oil from the pain and drain the rest. Divide the bean mixture into two equal portions and form into patties. Return the skillet to medium-high heat and add the 1 tbsp oil back in. Cook the burgers until crisp, about 3 to 5 minutes per side. Cover and remove from heat to keep warm.

Slice the ciabatta rolls in half and pop them in your toaster to warm. Rinse and dry the cilantro. Pick the tender stems and leaves and discard the tough stems.

Spread the Chipotle Fabanaise on your toasted ciabatta. Place a black bean burger on each and top with the curtido slaw, the fried onions, and the cilantro. Serve any leftover curtido slaw on the side. Enjoy!