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