Heat 1 Tbs. olive oil in a large nonstick skillet over medium heat.

Add onions and salt, and cook, stirring often, for 7 to 10 minutes, or until softened.

Add garlic, chipotle chile, cumin, and oregano; cook, stirring often, for 1 minute.

Add a third of the beans and 1/3 cup of water (or bean cooking liquid), and using a potato masher or fork, mash the beans.

When the liquid is absorbed, add another third of the beans and 1/3 cup of liquid, and mash until the mixture is chunky.

Stir in the last third of the beans, and mash lightly.

Cook, stirring constantly, until the mixture is very thick and mostly dry.

Transfer the beans to a mixing bowl to cool for about 15 minutes.

Stir in 1/4 cup of breadcrumbs.

Taste, and add more salt if needed.

Spread the remaining breadcrumbs on a plate.

Using a spoon, drop the bean mixture by one-sixths into the breadcrumbs.

Sprinkle the tops with breadcrumbs, and form into 6 patties of equal size.

Place the patties on a clean plate.

Refrigerate for at least 30 minutes, or until firm.

To cook on a grill: Prepare a charcoal fire or gas grill for medium heat.

Spray the grill rack with cooking spray.

Place the patties on the grill, and cook until golden brown and heated through, about 3 minutes per side.

To cook in a skillet: Heat the remaining 1 Tbs. oil in a nonstick skillet over medium heat.

Add the patties, and cook until golden, about 3 minutes per side.

Serve topped with Cilantro Sauce.

For Cilantro Sauce: Put bread in a small bowl, cover with water and let soak for 5 minutes.

Remove the bread, squeeze out excess water, and set aside.

Heat oil in a skillet over medium heat.

Add bell pepper, and cook, stirring often, for 7 minutes, or until softened.

Add scallions; cook, stirring often, for 1 minute.

Put the mixture into a blender or food processor.

Add 1/4 cup of water, lime juice, jalapeno, cilantro, soaked bread, and salt.

Puree until smooth.