Place the drained black beans in a large mixing bowl. Mash with a fork or potato masher until mostly smooth, leaving some chunks.

Add the cooked quinoa, sweet corn, chopped onion, and minced garlic. Stir well to combine.

Add breadcrumbs, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.

Divide the mixture into equal portions and shape into firm patties.

Heat a large skillet or grill pan over medium heat and add 1 tablespoon of olive oil.

Place patties onto the skillet. Cook for 5 to 6 minutes on one side until browned.

Flip gently and cook another 5 to 6 minutes on the other side until crisp and golden.

Remove from heat and let cool slightly before serving.