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.

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.

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!