Soak black beans and pinto beans in a large pot, covered, using the quick soak method: bring to a boil, then turn off the heat, and leave covered for 1.5 hours.

Drain the soaked beans and refill the pot with fresh water.

Cover the pot and bring the water to a boil again, then simmer for 1.5 hours.

Drain the beans again and let them cool at room temperature for at least 5-10 minutes.

About halfway through the beans' cooking time, begin cooking the brown rice.

Add 4 cups of water and 2 cups of brown rice to a pot, covered.

Bring the rice to a boil, then simmer for 30-40 minutes, or as directed on the rice package.

Combine all seasonings (chili powder, cumin, oregano, salt, black pepper, minced garlic, and cayenne pepper) and breadcrumbs in a large bowl.

Once both the rice and beans have cooled enough to handle, combine the beans and rice in a large pot.

Add the dry seasoning mixture to the bean and rice mixture.

Start mashing the mixture, using a potato masher initially, and then hands, to achieve the desired consistency.

Slowly add picante sauce until the mixture reaches the desired texture (approximately 2 pounds, adjusting for a wetter or dryer mix).