In a large bowl, combine one can black beans, corn, spinach, Rotel tomatoes, green onions, cumin, chili powder, salt and pepper.In a large skillet, sauté the garlic in the olive oil over medium heat. Add the second can of black beans and mash with the back of a fork. Add the Tofutti and stir until melted into beans. Should be a thick paste. Add the rest of the ingredients and stir until well combined. Let cool.