Preheat your oven to 400°F (200°C).

In a food processor, combine one can of drained and rinsed pinto beans with chicken stock. Blend until smooth and set aside.

In a skillet over medium heat, heat olive oil and sauté diced onions and minced garlic for 3-4 minutes until translucent.

Stir in the smoked paprika, chili powder, cumin, and a pinch of salt, cooking for an additional 1-2 minutes.

Mix in the remaining can of pinto beans and the bean puree. Stir in ½ cup each of cheddar and Monterey Jack cheese until melted.

Pour the mixture into a baking dish, spreading evenly. Top with remaining cheese.

Bake for about 10 minutes until bubbling and the cheese is golden brown.

Let cool slightly before serving with tortilla chips or as a burrito filling.