Heat the oil in a non-stick pan.

Add the red chilly flakes and garlic. sautee well.

Add the onion and sautee till it turns translucent.

Add a tiny bit of salt (to help the onions sweat down) and continue cooking till the onions turn a pale golden color.

Add the re-fried beans to the pan, and mix thoroughly.

When the beans start to bubble, add in the cream cheese and sour cream and mix well to incorporate completely.

Season with salt and ground cumin.

Transfer to a serving dish and top with shredded mexican cheese (i use a blend of cheddar, monterey jack, queso and asadero. any or all of these will be fine)

Serve warm with tortilla chips.