If making the black beans from scratch you must start with 1 c of beans soaked overnight. Rinse in the morning, cover with water by 2 inches and bring to a boil together with a carrot, the 1/2 onion and thyme. Simmer covered for about an hour or until the beans are tender. Season to taste with sea salt and allow to cool. Discard the thyme and bay leaf.

Peel and dice the sweet potatoes, cover with water and a pinch of sea salt. Bring to a simmer and cook until fork tender. Drain and mash with a fork or potato masher. Set aside to cool.

Add 1 1/2 c of the cooked beans together with some of the liquid to a food processor and purée. Doesn’t have to be smooth, just roughly puréed.

In a large bowl combine the puréed beans, mashed sweet potatoes, quinoa, chia seeds, scallions and mushrooms. Season with the cumin and smoked paprika. Adjust seasonings to your taste with more sea salt.

Using an oiled measuring cup, the 1/4 c make small cakes and crisp them up on a hot cast iron plate. Make sure the plate is lightly oiled and keep an eye on the quinoa cakes. They only need about a minute or two on medium low flame.

Serve warm with salsa Fresca on top.