This really didn't take long to make at all and was worth every ounce of effort. While the sauce was cooking, I mashed the pinto beans with my potato masher and mixed them with sour cream instead of yogurt.
I did end up refrigerating the sauce & bean mixture for another night b/c I also made a lasagne the same night (had high hopes to prep everything on a Sunday). Putting everything together on a weeknight was a snap and provided delicious results. This was creamy yet spicy in a great way.