Preheat oven to 400 degrees. In a large bowl, mash pinto beans with a fork or potato masher. Careful not to over mash, we aren’t looking for refried beans, but a nice chunky texture.To the bowl, add finely chopped onion, oats, minced garlic, vegan Worcestershire, nutritional yeast, chickpea flour, 1/4 cup marinara, oregano, parsley, salt and pepper. Stir to combine.Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray. Bake for 15-17 minutes, until edges are starting to brown. Top each muffin with a spoonful of marinara then return to oven for another 10-12 minutes, until muffins are firm and set. Allow to cool for several minutes, as they will firm up even more, before serving.