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To a medium pot, add oil, chilies, and garlic. Cook on medium low heat until softened, about 2 minutes. Add agave, vinegar, and a pinch of salt and pepper. Reduce heat to low, and simmer for 5-10 minutes until the chilies are soft. Set aside.
Heat 1 tablespoon of avocado oil in a large pan over medium high heat. Add onions, bell pepper, mushrooms and cook until onions are translucent and the mushrooms have released all moisture, about 5 minutes.
Mash black beans in a large bowl with a fork until mixture resembles mashed potatoes with a few beans still intact.
Blend oats, salt, pepper, smoked paprika, garlic powder, and onion powder in a food processor until oats are finely ground and spices are incorporated.
To the mashed beans, add the sautéed vegetables along with blended spice flour and the ketchup. Mix until combined. Roll into golf ball sized balls.
Heat remaining 1 tablespoon of oil in a large skillet over medium heat. Add the balls to the pan, then use a spatula to press them down until flattened. Cook until crispy, flipping halfway through, about 3-4 minutes each side.
Build into a burger with toppings of choice and enjoy!