Drain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli. Pick the coriander leaves. Finely grate the lime zest.
Blitz the oats in a food processor until coarsely chopped. Add ½ the tin of beans, the onion, chilli, dried oregano and cumin, coriander leaves, lime zest and a good drizzle of oil; blitz to combine (or bring together with a masher).
Add remaining beans and pulse just once or twice (or continue to mash), so they stay a little chunky. Transfer to a bowl.
Divide into 4 balls then flatten into burgers on a clean surface dusted with flour and smoked paprika. Place on a tray and chill for at least an hour.
Now, move on to making the salsa. Finely dice the onion and chilli. Remove the seeds from inside the tomatoes, and reserving the flesh, chop into small cubes. Place all the ingredients in a bowl and squeeze over the juice of one lime and the avocado oil. Finish by finely chopping the coriander and adding to the mix, stirring well. Set to one side.
Next, make a start on the wedges. Preheat the oven to 200c. Scrub the sweet potatoes, then slice into wedge shapes. In a bowl, coat the wedges in the coconut oil, then add the paprika, oregano and black pepper, tossing well to coat the wedges. Bake in the centre of the oven for 30 minutes total, turning the wedges halfway through the cooking time.
Return to the burgers. When the chilling time is finished, in a frying pan or on a grill pan drizzle a little oil and cook the burgers for 4 to 5 minutes each side, or until lightly browned and cooked through.
Finally, get your avocado, chopping in half and then into slices. Stack the avocado on top of the burger and serve with a generous spoon of salsa on the side.