Place all ingredients for the cashew cream in your high speed blender* and blend on high until completely smooth.
In a medium to large skillet coated with a little oil, sauté the onion and bell pepper over medium heat until soft, about 5 minutes. Remove from heat and set aside.
In your food processor add 2 cups of the black beans, the quinoa flakes, the garlic, and all of the spices. Mix until completely smooth and then transfer mixture into a large bowl.
Next add the remaining black beans to the bowl with your processed mixture, make sure to leave them whole. Now add the corn, and the sautéed onion and bell pepper. Mix with hands until ingredients are completely combined.
Form into patties of desired size. I made 6 patties, each weighing about a 1/4 lb.
Heat a large skillet or flat grill to medium heat and lightly oil (I used cooking spray). Once heated and oiled, place patties in your skillet or on the grill and cook about 6 minutes. Flip and cook about 4-6 more.
To serve, place on top of greens, inside a bun, or on top of my BBQ Fried Quinoa with Veggies. Top with a large dollop of the Spicy Ranch Cashew Cream, which I use at room temperature or you can heat it slightly. Enjoy!