Sheet Pan Chilaquiles Nachos Main

Sheet Pan Chilaquiles Nachos

Category

A true Mexican comfort food turned into delicious vegetarian nachos. This recipe has slow-cooked crockpot beans and a homemade nacho cheese sauce.

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Ingredients

Easy Crock Pot Pinto Beans
 1 pound dry pinto beans
 ½ cup mirepoix
 1 ½ teaspoons sea salt
 3 garlic cloves, minced
 2 bay leaves
 1 teaspoon ground cumin
 1 teaspoon dried oregano
 ¼ teaspoon cayenne pepper
 7 cups water
 4 cups veggie broth
Simple Nacho Cheese Sauce
 1 tablespoon butter
 1 tablespoon flour
 1 cup whole milk
 ¼ teaspoon sea salt
 ¼ teaspoon cayenne pepper
 8 ounces sharp cheddar cheese, shredded
Sheet Pan Chilaquiles
 12 ounces tortilla chips, thick cut
 ½ cup enchilada sauce
 1 cup Easy Crock Pot Pinto Beans
 1 cup shredded cheddar cheese
 2 cups Simple Nacho Cheese Sauce
 ¼ cup chopped red onion
 2 tablespoons sour cream
 ¼ cup chopped cilantro
 1 avocado, sliced
Yields4 Servings
Nutrition Facts

Servings 4

Prep Time20 minsCook Time8 hrs 20 minsTotal Time8 hrs 40 mins

Instructions

Easy Crock Pot Pinto Beans
1

Note: These homemade beans take 8 hours to cook, so if your hungry now, store-bought beans are fine to use!

2

Check the beans for any bad ones and remove them. Rinse remaining beans.

3

Add all ingredients to the crockpot.

4

Cook on medium-high for 8 hours, until beans are tender.

5

There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.

6

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

7

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Simple Nacho Cheese Sauce
8

Note: You can also use store-bought nacho cheese sauce to save time, but this fresh-made sauce is so worth it!

9

In a saute pan, melt the butter over a medium-low heat. Sift in the flour and mix until well combined.

10

Add the milk and turn the heat to medium-high. Whisk the mixture until well combined.

11

Add the salt and cayenne pepper.

12

Once the mixture begins to simmer, reduce to medium heat. Adjust as needed to keep a low simmer. Cook for 2 minutes. The sauce should thicken.

13

Remove the pan from the heat. Add in a handful of the cheese and mix until it is fully melted and incorporated. Repeat until all of the cheese has been incorporated.

14

If you keep heat during this step, you risk the cheese breaking.

15

To store the extra sauce, it will last about four days in the fridge. You can freeze it where it will keep for 6 months but the texture will change.

Simple Nacho Cheese Sauce Main

Sheet Pan Chilaquiles
16

Preheat the oven to 350 degrees F.

17

Toss chips with the enchilada sauce.

18

Layer chips, beans, and cheddar cheese onto a sheet pan.

19

Bake for 5 to 10 minutes, until the cheese, has fully melted.

20

Remove from the oven and cover with nacho cheese sauce.

21

Top with chopped onion, cilantro, sour cream, and slices of avocado.

22

You pretty much want to eat the nachos immediately. I mean, why wouldn’t you motorboat these right away!

Sheet Pan Chilaquiles Nachos Main

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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Ingredients

Easy Crock Pot Pinto Beans
 1 pound dry pinto beans
 ½ cup mirepoix
 1 ½ teaspoons sea salt
 3 garlic cloves, minced
 2 bay leaves
 1 teaspoon ground cumin
 1 teaspoon dried oregano
 ¼ teaspoon cayenne pepper
 7 cups water
 4 cups veggie broth
Simple Nacho Cheese Sauce
 1 tablespoon butter
 1 tablespoon flour
 1 cup whole milk
 ¼ teaspoon sea salt
 ¼ teaspoon cayenne pepper
 8 ounces sharp cheddar cheese, shredded
Sheet Pan Chilaquiles
 12 ounces tortilla chips, thick cut
 ½ cup enchilada sauce
 1 cup Easy Crock Pot Pinto Beans
 1 cup shredded cheddar cheese
 2 cups Simple Nacho Cheese Sauce
 ¼ cup chopped red onion
 2 tablespoons sour cream
 ¼ cup chopped cilantro
 1 avocado, sliced

Directions

Easy Crock Pot Pinto Beans
1

Note: These homemade beans take 8 hours to cook, so if your hungry now, store-bought beans are fine to use!

2

Check the beans for any bad ones and remove them. Rinse remaining beans.

3

Add all ingredients to the crockpot.

4

Cook on medium-high for 8 hours, until beans are tender.

5

There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.

6

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

7

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Simple Nacho Cheese Sauce
8

Note: You can also use store-bought nacho cheese sauce to save time, but this fresh-made sauce is so worth it!

9

In a saute pan, melt the butter over a medium-low heat. Sift in the flour and mix until well combined.

10

Add the milk and turn the heat to medium-high. Whisk the mixture until well combined.

11

Add the salt and cayenne pepper.

12

Once the mixture begins to simmer, reduce to medium heat. Adjust as needed to keep a low simmer. Cook for 2 minutes. The sauce should thicken.

13

Remove the pan from the heat. Add in a handful of the cheese and mix until it is fully melted and incorporated. Repeat until all of the cheese has been incorporated.

14

If you keep heat during this step, you risk the cheese breaking.

15

To store the extra sauce, it will last about four days in the fridge. You can freeze it where it will keep for 6 months but the texture will change.

Simple Nacho Cheese Sauce Main

Sheet Pan Chilaquiles
16

Preheat the oven to 350 degrees F.

17

Toss chips with the enchilada sauce.

18

Layer chips, beans, and cheddar cheese onto a sheet pan.

19

Bake for 5 to 10 minutes, until the cheese, has fully melted.

20

Remove from the oven and cover with nacho cheese sauce.

21

Top with chopped onion, cilantro, sour cream, and slices of avocado.

22

You pretty much want to eat the nachos immediately. I mean, why wouldn’t you motorboat these right away!

Sheet Pan Chilaquiles Nachos Main

Sheet Pan Chilaquiles Nachos