Spicy Mexican Bean Burger - cooking recipe

Ingredients

1 (16 ounce) can fat-free refried beans (these are always vegan)
1 teaspoon oil
1/2 cup small onion, coarsely chopped
1/2 green pepper, coarsely chopped
1/4 - 1/2 cup frozen corn
1 carrot, peeled and shredded
1/8 cup picante sauce (spicy or mild to your taste) or 1/8 cup salsa (spicy or mild to your taste)
1 cup breadcrumbs
1/2 cup flour
1 teaspoon black pepper, to taste
salt
1 dash chili powder
1 dash cumin
1/2 cup sliced black olives (optional)
hot sauce, a few drops per burger (optional)

Preparation

Heat oil in skillet over medium heat.
Add onions, carrots, corn and chopped green pepper.
In the meantime, place beans in a large bowl.
Saute until vegetables are bright in color.
Add vegetables to beans, blend with hand mixer.
Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
Form into balls and smash into patties.
Place on pieces of waxed paper and stack in Tupperware.
Place about 5 sliced olives in middle of patty, smash to seal them inside.
To heat, spray each burger with cooking spray.
Heat over medium heat and cook until browned on one side.
Flip and drop a few drops of hot sauce on burger if desired.
I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).