For the Sandwich Spread:
What You Do:
Combine all ingredients. Slightly mash beans while stirring until all ingredients are incorporated and the mixture holds together.
For the Sauce:
The original recipe calls for 2 teaspoons chopped chipotle peppers in adobo sauce (these come in a can in the Mexican or specialty sections of the store), blended with 1 tablespoon vegan mayonnaise and 3 tablespoons tofu sour cream or plain soy yogurt.
I have found that you could blend the 2 teaspoons chipotle peppers in adobo sauce with whatever you want and it would taste the same- you could use 4 tablespoons Nayonaise (vegan mayo), silken tofu, vegan yogurt, etc.
The peppers are really good-spicy with kind of a smoky tasting sauce. I recommend using them, but the sandwich spread would be good by itself, too.
Serve on pita bread with lettuce, tomato, sprouts, rice, sliced avocado, whatever you want.