Boil a large pot of water. Add the sweet potatoes to the boiling water, cook for 15-20 minutes, or until fork tender.
While the potatoes are boiling, rinse and drain the black beans. Add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste to hold the burgers together.
Drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
Add the cooked quinoa to the mixing bowl.
Add the chopped onion, red pepper, jalapeño, garlic and the remaining whole black beans.
Add the cumin, chipotle pepper, cilantro, crushed rice chex and egg.
Mix together, then use your hands to form into 9 patties.
Place the burgers on a grill over medium heat for 10 minutes, flip and grill for an additional 10 minutes.
The nutritional information provided is for each veggie burger patty and does not contain any toppings or hamburger buns.
Other Cooking Methods: Place the burgers on a baking sheet in a 375°F oven for 20 minutes, flipping half-way through, or cook them in a cast iron skillet on the stove over medium heat for 10 minutes per side.
Gluten free breadcrumbs can be substituted for the crushed rice chex cereal.