In a non-stick skillet, sauté onion and green pepper in olive oil for 5-7 minutes or until soft. Add jalapeno and garlic, and sauté an additional 2 minutes. Add chili powder, cumin, and cayenne pepper, and sauté an additional 2 minutes. Set aside to cool. In a large bowl, using a potato masher, roughly mash both types of beans. Add the sautéed vegetable mixture, tamari, ketchup, mustard, salt, and pepper, to the mashed beans, and stir well to combine. Add the rolled oats to the bean mixture and stir until thoroughly combined. Using a 1/2 C. measuring cup, portion into 6 patties, and lightly flatten them with your fingers. Lightly oil a non-stick skillet with canola oil, and in batches, cook burgers until lightly browned on each side. Serve burgers on hamburger buns or rolls with your favorite toppings and condiments.