Begin by draining and rinsing two cans of black beans. In a large bowl, mash one can of beans with a fork while keeping the other can whole for added texture.

Heat a splash of olive oil in a skillet over medium heat. Add in your finely chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. Next, stir in the minced garlic and sauté until fragrant, roughly 1 minute.

Once the garlic has released its wonderful aroma, stir in the smoked paprika and ground cumin. Then, add the cooked quinoa to the skillet, mixing everything thoroughly for a deliciously aromatic blend.

Transfer the sautéed mixture into the bowl with the mashed black beans. Gently fold in quick oats and bread crumbs until the mixture holds together nicely, forming a cohesive blend.

Shape the mixture into patties about ½ inch thick. Carefully place the patties onto parchment-lined baking sheets and refrigerate them for 15 minutes to firm up.

Heat a drizzle of oil in a non-stick skillet over medium heat. Cook each patty for approximately 5 minutes per side, until they are golden brown and crispy on the edges, creating that satisfying crunch!