1. In a sauté pan, heat ¼ cup olive oil and sauté mushrooms until slightly caramelized and cooked; chill to cool and drain excess liquid in a perforated pan.
2. Blend ½ cup olive oil with green bell pepper, yellow bell pepper, red onion, and cilantro until it reaches a purée consistency (add a little water if needed).
3. Pulse black beans in a food processor until mostly puréed but still textured; transfer to a mixing bowl.
4. Rough-chop cooled mushrooms or pulse briefly to maintain texture.
5. In a pan, heat remaining ¼ cup olive oil and sauté garlic until translucent. Add sofrito purée and cook briefly, then add mushrooms and black beans and cook until combined.
6. Add breadcrumbs, tomato purée, white cooking wine, and olives and cook 7–10 minutes over low heat to heat through and develop flavor. Let cool.
7. Portion with a 4-ounce scoop, roll in breadcrumbs, and shape into patties. Bake at 350°F for 15 minutes.

8. Assemble the black bean and mushroom burger atop 1 fried tostón, add 1 ounce guacamole, top with lettuce and tomato, and add the remaining tostón to complete the burger.