Place 1 can of black beans, 1 chopped roasted red pepper, egg, oregano, cumin, and garlic in a food processor. Pulse until almost smooth.

Dice the remaining red pepper. In a bowl, lightly mash the remaining can of black beans.  Add the diced red pepper and the mixture from the food processor to the black beans. Sprinkle with salt and pepper and mix to combine.

Stir in the breadcrumbs a few tablespoons at a time until the mixture becomes firm enough to roll into a ball. Place the mixture in the fridge for 30 minutes.

Meanwhile, heat the vegetable oil in a pan over medium-high heat. Stir in the corn and heat for 2-3 minutes before stirring. Continue to saute until lightly browned.

Stir in the garlic and jalapeno and heat for 1 minute.  Remove from heat and place the mixture in a bowl. Add in the tomato, lime juice, salt, and peppers.  Refrigerate until ready to use.

To make the avocado cream place all the ingredients in a food processor and blend until smooth.  Place the mixture in the refrigerator until ready to use.

After refrigerating, remove the black bean mixture from the refrigerator and form into patties.  Heat a large skillet with a few teaspoons of olive oil over medium heat.

Add the patties in batches and cook for 6 to 8 minutes, flipping halfway through.

To plate the meal place two black bean patties on a plate.  Pile corn salsa on the side.  Put the avocado cream in a zip top bag and pipe on top of the black bean patties.