Mix together garlic, onion, red pepper, corn, egg, chili powders, oregano, and cumin. Season with salt and pepper.

Mash the black beans a bit and add to the bowl.

Stir in the bread crumbs.

Form into patties, and chill in the fridge for 20 minutes or so. It helps keep the patties together.

Mix together all of the ingredients for the salsa while the black bean patties are chilling.

To make the avocado sauce, put the avocado, sour cream, lime, and cumin, in the blender. Blend until smooth. It is a very thick sauce, you can thin it with more lime juice or some water.

Heat a pan over medium heat. Pour in a few Tablespoons of olive oil and put the patties in the pan. Resist the urge to flip the cakes to soon. They will fall apart. Cook until they brown and then flip. Cook the other side.

I put mine on a bed of spinach leaves. Top with corn salsa and avocado sauce. Serve with lime wedges.