Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa.

Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour. Stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties.

Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to simmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet; do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown.