Tajín Black Bean Burgers

• ½ red pepper roughly chopped
• ½ red onion roughly chopped
• 1 cup pumpkin seeds
• 2 cloves garlic
• 2 tbsp TAJÍN® Clásico
• 2 tsp cumin powder, or seeds
• 1 ½ tsp sea salt
• 1 14- oz can black beans, unsalted
• 1 cup cilantro chopped
• ½ cup quick cooking oats or oat bran
• 4 vegan burger buns
• Toppings: Romaine lettuce, tomato, guacamole or avocado

Tangy Tajín Vinaigrette

• 2 tbsp fresh lime juice from about 1 lime
• 2 tbsp apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup or agave
• 1-2 tsp TAJÍN® Clásico
• ½ teaspoon cumin powder or cumin seeds
• ⅓ cup extra virgin olive oil

1. Add the red pepper and onion to a food processor, and pulse until minced. Pour into the large mixing bowl.
2. Add the pumpkin seeds, garlic cloves, Tajín, cumin, and sea salt to the food processor, and blend until it has combined into a grainy mixture. Pour into the mixing bowl with the onion and pepper.
3. Add the beans and cilantro to the processor, and blend until almost smooth (a few chunks of bean is okay). Pour into the mixing bowl.
4. Pour your oats into the mixing bowl with the other ingredients, and stir well to combine.
5. Form into tight palm-sized patties, and place each into an air fryer, or baking sheet.
6. Air fry at 350° for 10 minutes. If baking, bake at 350° for 25 minutes. If they stick to the parchment paper, bake 5-10 minutes more.

Tangy Tajín Vinaigrette

1. Place the ingredients into a jar.
2. Tighten the lid and shake until emulsified.