Black Bean Burgers

Preheat oven to 450°F. Combine potato, just 1 tsp oregano, 2 tsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until potatoes are browned and crisp in places, 15 to 18 minutes. Leave oven on for step 4.

Meanwhile, combine mojo verde, mayo, and a pinch of pepper in small bowl and stir.

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add peppers and a pinch of salt and pepper to one side of skillet. Add burgers to other side of skillet. Cook until peppers are soft and burgers are golden brown, 5 to 6 minutes per side.

Toast buns directly on oven rack until lightly browned, 2 to 4 minutes. Place bottom half of each bun on plate. Spread with mojo verde aioli and top each with black bean burger and peppers. Spread more mojo verde aioli on top buns and close burgers. Serve with oregano fries and remaining mojo verde aioli. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.