1 (16 ounce) can refried beans
3 eggs, lightly beaten
1 teaspoon salt
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin seeds
1 (16 ounce) can refried beans with tomatoes, drained
2 (4 ounce) cans refried beans with mushrooms, drained
1 (8 ounce) can refried chicken, drained
1 cup shredded lettuce
1 (8 ounce) can refried beans, drained
1/2 cup chopped green onions
1 (2 ounce) can sliced black olives
1 (16 ounce) can salsa
2 cups shredded Cheddar cheese
Preheat oven to 250 degrees F (120 degrees C).
In a medium bowl, mix refried beans, eggs, salt, cilantro, cumin, refried beans with tomatoes, refried beans with mushrooms, and refried beans with chicken. Place marked leftovers in a separate dish.
Drain beans and reserve about 1/4 cup of the beans for a later dip.
In a small bowl, mix salsa, Cheddar cheese, green onions and black olives. Transfer over bean mixture and spoon over bean mixture.