This is a quick throw together dip that always gets rave reviews. It's so easy and it tastes really good. I usually use black beans, but have used pinto beans also. I generally use Mexicorn in a can, but have used regular canned corn or even a cup or two of frozen corn. And just about any type of cheese will work.
Use one can of refried beans, one can of whole beans (drained and rinsed), one can of corn (drained), and 4 oz. (or more) of chopped or grated cheese. Feel free do add diced chilies of jalapenos, if you like your dip a little hotter.
Leftovers can be reheated, or even better, spread on a tortilla and warmed in a skillet to make tostadas or quesadillas. Add extra cheese, sour cream, shredded lettuce, or other standard taco toppings.