Preheat the oven to 350F. Lightly oil a 9x13-inch baking pan and set aside. Steam the potatoes until just tender, about 12 minutes. While the potatoes are steaming, in a blender or food processor, puree the chiles with the water and set aside.
Mash the steamed potatoes with half the chipotle puree, the margarine and salt and pepper to taste.
In a large skillet, heat the oil over medium heat. Add the onion and carrots, cover and cook until soft, about 10 minutes. Transfer to the prepared pan. Add the beans, corn, salsa and cumin, and the remaining chipotle puree. Season with salt and pepper to taste, stir to combine.
Spread the mashed potatoes evenly on top of the bean mixture. Bake until the filling is hot, about 40 minutes. Serve hot.
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