Place ½ cup of black beans in the bowl of the food processor with the chipotle chili. Pulse until well combined. Combine with the remainder of black beans in a large bowl.
Heat skillet sprayed with oil over medium heat. Add onion and cook for 7 minutes. Stir in garlic, tomato paste, chili powder, crushed red pepper, salt, and pepper and cook for one more minute. Remove from heat and combine with black bean mixture.
Stir in quinoa, breadcrumbs and cilantro. Allow to cool for 3–4 minutes and add in eggs and cheese.
Form patties and place in the freezer for 10 minutes. Heat oil large skillet over medium heat. Cook for 3 to 6 minutes per side.
Optional: For firmer burgers in the center, bake in a 350 degree oven for 8 to 10 minutes.
Serve on buns with desired fixings. Also great over a bed of greens.
For Vegan Black Bean Quinoa Burgers:
Use Daiya shreds in place of cheese and substitute flax eggs for the eggs. It will not hold together quite as well, so be careful when flipping. Cooking in an Air Fryer works great here.