Quickly steam, then sauté the potatoes in a little olive oil. Mix in the roughly chopped collard greens and let them wilt down. Lightly season the mixture with a pinch of salt to taste.
Add the cooked black beans, a bit of bean water, garlic, onion, chipotle peppers, and salt to a blender. Mix everything until you have a smooth consistency. You might have to add a little more liquid to thin the sauce out.