2 cans vegetarian refried beans
1 cup water
1 rounded tablespoon chipotle in adobo sauce, seeded and pureed
Heat the beans with water to thin them out a little and the chipotle in adobo paste in a saucepot. Serve warm as a topping for vegetarian tostadas or layer with Margarita Chicken pieces, crispy bacon and tomatoes for a smoky Mexican-style chicken club experience.