1 (8 ounce) package cream cheese, softened
1 (8 ounce) can tomato sauce
2 tablespoons vegetable oil
1 cup sliced onions
1 (8 ounce) package sliced mushrooms
4 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 (15 ounce) cans diced pinto beans, drained
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix cream cheese, tomato sauce, oil, onions, mushrooms, olives, sugar, egg, salt, pepper and pinto beans. Mix well.
Arrange the diced pinto beans in a single layer on a medium baking sheet.
Bake for 20 minutes, or until lightly browned. Remove from baking sheet to a medium bowl; stir in the shredded mozzarella.