Lightly mash the black beans in a large bowl. Add the quinoa and panko bread crumbs and stir to combine.
Heat the oil in a large saute pan over medium-high heat. Add the onions and cook for a few minutes until just golden. Add the garlic, zucchini, and corn. Cook for a few more minutes until all the vegetables are lightly browned.
Add the chili powder, smoked paprika, and a teaspoon of salt to the saute pan, stirring to coat the vegetables. Cook for about one minute, until fragrant. Remove the pan from the heat. Immediately add about one tablespoon of water to deglaze the pan, stirring to coat the vegetables.
Add the vegetables to the bean mixture in the bowl, along with the cilantro and a teaspoon of salt. Stir to combine.
Add the flour to the bean mixture and stir to combine. Add the egg replacer and stir until the mixture holds together.
Divide the bean mixture to form 8 patties.
Heat oil in the cast iron pan over medium heat. Cook the patties for about 5 minutes on each side.