Super Veggie Sandwich: Sweet Potato & Black Bean Chipotle

["Peel the sweet potatoes and cut them into 1/2"" thick disks. Transfer them into a pot of boiling water and boil them for approximately 10 minutes, or till they're fork tender. Strain water and let them stand for a few minutes till they cool down completely.", "In a large bowl, transfer the rice and beans (or just beans if you're using that instead. Discard canned liquid) and the sweet potatoes. Add the salt, oregano, garlic powder, chopped cilantro and 2 to 3 finely chopped up Chipotle peppers and lime juice. Mix with a potato masher, making sure to not over mix into a pulp. Let it sit in the fridge for 20 to 30 minutes. ((Add 1/4 cup bread crumbs if the mix is too wet)", "In the meantime, in a food processor (or a small blender) transfer the mayo, 2 to 3 chipotle peppers + 2 tbsp juice from the can, dash of lime juice, and 1/4 tsp salt. Puree. Chipotle mayo dressing is done.", "Bring out the sweet potato and beans mix. Form 1/2"" thick patties (around 4"" diameter). Start a pan on medium high heat, and add 1 tbsp of oil. Dredge the patties in some Panko breadcrumbs on both sides, and fry them. 5 minutes per side or until they're golden brown. Remove from pan and wipe down pan carefully.", "Slice up the bread into 4 thick slices. Rub with a bit of oil, and toast the bread on both sides till you see some nice char.", "Layer the veggies (carrots, cucumbers and greens) at the bottom on one slice of bread, spoon in some mayo dressing and layer in the patty. Break it up if you have to spread it evenly across the width of the sandwich. Spoon in some more mayo, layer the avocado and cap it off with another slice of toasted bread.", "Slice in half and enjoy."]