Warm pinto beans, then drain and mash thoroughly.

Layer the bottom of a 9x11-inch rectangular dish with the mashed beans, creating a uniform base.

Place the dish in the refrigerator to cool the bean layer.

In a separate bowl, thoroughly mix the softened cream cheese and sour cream until smooth and creamy.

Remove the dish from the refrigerator and evenly pour the cream cheese mixture over the cooled bean layer.

Add a layer of jalapeno salsa, spreading it evenly over the cream cheese layer.

Cover the salsa layer with a generous layer of grated mild Cheddar cheese.

Lightly sprinkle grated Parmesan cheese over the entire dish.

Garnish the top with finely chopped spring green onions, distributing them evenly.

Refrigerate the pie until ready to serve, allowing the flavors to meld together.