Sheet Pan Chilaquiles Nachos

A Jerry James Stone Recipe

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
Jump to instructions
Yields 4
Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes

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.
    Easy Crock Pot Pinto Beans Main

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.
    Simple Nacho Cheese Sauce Main

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!
    Sheet Pan Chilaquiles Nachos Main