In a food processor, add the garlic and jalapeño then pulse until finely chopped. Add 1 can of the drained and rinsed black beans (reserve 2 tablespoons of the liquid from the can). Pulse for about 10-15 seconds, until the beans are somewhat mushy. Transfer mixture to a large bowl.

In a small bowl, add the reserved bean liquid, 1 tablespoon flour and the tomato paste. Whisk until smooth.

To the large bowl with the beans, add the remaining can of black beans, cumin, oregano, and salt. Add the reserved liquid mixture then stir everything together. Pour in the breadcrumbs and corn then continue to stir until well combined. If mixture is too wet, add more flour.

Using your hands, form the mixture into round  patties roughly 1/3 cup in size. Add them to a lightly greased skillet over medium heat and cook for about 5 minutes on each side, until light golden brown. Serve warm on a toasted bun with sriracha mayo, mashed avocado, red onion, and/or any other desired toppings.