Make flax eggs by combining ground flax seed (or flax meal) with warm water and mixing well. Set aside.
Combine flour and cornmeal in a small dish and set aside.
Heat a large skillet to medium heat and spray with olive oil. Add onion, jalapeno, and red bell pepper. Cook for 10 -12 minutes, until tender.
Add garlic and cook for one minute more. Sprinkle with liquid smoke (if using), oregano, crushed red pepper, chili powder, smoked paprika, cumin, and salt and remove from heat.
Place black beans and quinoa in a food processor and pulse a few times until the beans are mashed but not pureed. Alternatively, mash with a potato masher or large fork.
Transfer to a bowl and combine with onion mixture, bread crumbs and parsley. Stir in flax egg.
Form into 6 patties and dredge each patty in flour/cornmeal mixture to coat. Place in the freezer for 10 minutes to allow to set. (Or the refrigerator for a couple of hours.)
Heat a large skillet to medium heat and coat with oil. Add patties and cook until brown, about 10 to 12 minutes per side.