Santiago Salsa

Ingredients

• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 cup cooked white rice
• 1 cup diced tomato
• 1/2 cup diced onion
• 3 cups (12 ounces) grated cheddar-monterey jack blend, divided
• 2 tablespoons finely diced pickled jalapeño
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (optional)
• kosher salt and freshly ground pepper
• tortilla chips
• sour cream
• salsa