Ingredients

• 2 Tablespoons vegetable oil - your choice
• 1/2 cup freeze dried onion slices OR finely sliced fresh onion
• 2 cloves garlic minced
• 2 cups Thrive Instant Refried Beans
• 2-3 cups water
• 1/2 cup *optional: freeze dried Green Chili Peppers OR 1 or 2 finely chopped fresh chili peppers OR jalepeno peppers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cheddar cheese (if you're using freeze dried cheese, refresh ahead of time; see below for instructions)
• 1 cup cream cheese room temperature
• 1 cup Thrive Sour Cream powder + 1/2 cup water OR 1 cup sour cream
• 1 cup *optional: freeze dried spinach
• 1 1/2 cups Salsa: your favourite kind
• *optional: 1 1/2 cups guacamole
• 1 1/2 cups freeze dried corn OR fresh, canned of thawed frozen corn
• 1 1/2 cups freeze dried red pepper OR fresh red pepper chopped coarsely
• *optional: 1 cup freeze dried cucumbers
• 2 cups finely chopped cabbage OR coarsely chopped lettuce
• 1 cup *optional: its sure nice to have a layer of fresh cilantro on top if you have it. Chopped.

Directions

1. In medium sized skillet, saute onion slices and garlic in oil over medium to high heat. Substitute chopped onions if you don't have sliced. Lightly toast. Continue stirring as they'll burn QUICKLY.
2. Add instant refried beans into onions and garlic, stir to toast. Add 2 cups water continuing to stir as water is absorbed. It will thicken fairly quickly. Don't walk away. Add another cup of water as needed, continuing to stir constantly.
3. Add salt and pepper, and chili peppers if desired. *hint: they're not really that hot so don't be a sissy. They add some zip. Continue to stir until beans are tender, adding a little more water if needed. Remove from heat when done, and cover. Set aside.
4. In separate bowl, beat cream cheese till smooth, add sour cream continuing to mix. If using sour cream powder, mix in the powder, then slowly add water while continuing to mix.
5. If you're adding spinach (I usually do because its one more vegetable and extra nutrition), fold it in with a spoon or spatula. Set aside.
6. A 9x13 glass pan is perfect for thin visible layers. A smaller pan is good too, it just thickens the layers.
7. Spread hot refried beans along the bottom of serving dish.
8. Sprinkle a layer of shredded cheese over top warm refried beans.
9. Spoon cream cheese mixture over top bean-cheese layers, and smooth it out to completely cover.