Mexicana Veggie Burgers

1 cup white rice

2 cups water

1 (10 ounce) package frozen corn niblets

1 tablespoon olive oil

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can chickpeas, drained and rinsed

1 clove garlic, minced, or more to taste

⅓ cup shredded sharp Cheddar cheese

⅓ cup all-purpose flour

1 pinch red pepper flakes, or to taste

¼ cup all-purpose flour, or more if needed

½ teaspoon Cajun seasoning, or to more taste

1 pinch red pepper flakes, or more to taste

1 tablespoon olive oil

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.

Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.

Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.

Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.

Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.