In the food processor chop the pecans (or nut of your choice) and mushrooms. Then add to a large bowl.
Use the food processor to chop up cauliflower. Add it to the pecan mushroom mixture.
To the cauliflower mushroom mixture add salt, chili powder and garlic powder.
Heat your pan and olive oil. When the oil is hot add your cauliflower mushroom mixture. Let it cook to release moisture. Let it cook, mix, let it sit to cook and mix. It should reduce by around 50% and pick up some color.
When its reduced and has some color add the soy sauce, chopped up chipotle pepper in adobo and the pinto beans. Reduce the heat and cook occasionally stirring until the liquid from the beans has been absorbed.