A Jerry James Stone Recipe
Jump to instructions
Ingredients
Easy Crock Pot Pinto Beans
- 1 pound dry pinto beans
- ½ cup mirepoix
- 1 ½ tsp sea salt
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 7 cup water
- 4 cup veggie broth
Simple Nacho Cheese Sauce
- 1 tbsp butter
- 1 tbsp flour
- 1 cup whole milk
- ¼ tsp sea salt
- ¼ tsp cayenne pepper
- 8 oz sharp cheddar cheese, shredded
Sheet Pan Chilaquiles
- 12 oz tortilla chips, thick cut
- ½ cup enchilada sauce
- 1 cup Easy Crock Pot Pinto Beans
- 1 cup shredded cheddar cheese
- 2 cup Simple Nacho Cheese Sauce
- ¼ cup chopped red onion
- 2 tbsp sour cream
- ¼ cup chopped cilantro
- 1 avocado, sliced
Instructions
Easy Crock Pot Pinto Beans
- Note: These homemade beans take 8 hours to cook, so if your hungry now, store-bought beans are fine to use!
- Check the beans for any bad ones and remove them. Rinse remaining beans.
- Add all ingredients to the crockpot.
- Cook on medium-high for 8 hours, until beans are tender.
- 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.
- To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.
- These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.
Simple Nacho Cheese Sauce
- Note: You can also use store-bought nacho cheese sauce to save time, but this fresh-made sauce is so worth it!
- In a saute pan, melt the butter over a medium-low heat. Sift in the flour and mix until well combined.
- Add the milk and turn the heat to medium-high. Whisk the mixture until well combined.
- Add the salt and cayenne pepper.
- 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.
- 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.
- If you keep heat during this step, you risk the cheese breaking.
- 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.
Sheet Pan Chilaquiles
- Preheat the oven to 350 degrees F.
- Toss chips with the enchilada sauce.
- Layer chips, beans, and cheddar cheese onto a sheet pan.
- Bake for 5 to 10 minutes, until the cheese, has fully melted.
- Remove from the oven and cover with nacho cheese sauce.
- Top with chopped onion, cilantro, sour cream, and slices of avocado.
- You pretty much want to eat the nachos immediately. I mean, why wouldn’t you motorboat these right away!
