Black Bean Veggie Burger Lettuce Wraps

1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with aluminum foil and spray with cooking spray. In food processor, pulse 1 can beans, mushrooms, oats, cilantro, soy sauce, coriander, cumin, salt and pepper until slightly chunky, scraping downside of bowl occasionally; transfer to large bowl and fold in walnuts and remaining 1 can beans. Makes about 4 cups.
2. Form bean mixture into 6 (1/4-inch-thick) patties; place on parchment-lined pan and freeze 1 hour.
3. Preheat oven to 375°; transfer patties to aluminum foil-lined baking pan; bake 20 minutes or until browned, turning once halfway through baking and topping with Cheddar shreds during last 5 minutes of baking. Makes 6 burgers.
4. Cut burgers crosswise in half. Create 6 stacks of 2 lettuce leaves each; top with burgers, avocado, onion, tomatoes and aioli. Makes 6 lettuce wraps.

Approximate nutritional values per serving (1 lettuce wrap): 352 Calories, 17g Fat, 2g Saturated Fat, 0mg Cholesterol, 713mg Sodium, 39g Carbohydrates, 10g Fiber, 2g Sugars, 0g Added Sugars, 13g Protein