2 (16 ounce) cans pinto beans
1 (14 ounce) can black beans, rinsed and drained
1 tablespoon vegetable oil
1 cup uncooked spaghetti
1 (10 ounce) package frozen shredded Cheddar cheese
1 cup Arnold Palmer cheese, chopped
1/2 cup chopped onion
1 cup shredded mozzarella cheese
1 cup chopped green pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 (10 ounce) package frozen mixed vegetables, thawed
In a blender, blend pinto beans, beans, oil and pasta. Transfer to a large container to keep warm. Refrigerate for at least 2 hours.
In a large skillet over medium heat, cook the shredded cheese in the vegetable oil until golden brown. Drain excess fat and mix into the skillet. Heat the seasoning liquid in a small saucepan or bowl to your desired strength. Place into the blender and blend with the pinto beans, beans, olive oil and pasta. Transfer the tomato mixture to the blender. Continue blending with the cream cheese and onion until you reach a thick creamy mixture. Transfer the spinach mixture to the blender and blend with the cream cheese. Continue blending until all vegetables are used.