Cook the beans, Instant Pot Version: Place beans, onions, garlic, salt and 5 cups water in the base of an Instant Pot and close, with the vent turned to seal. Cook on high pressure for 35 minutes, then natural release.

Cook the beans, stove top version: For faster cooking time, soak the beans overnight in cold water. Pour off the water and place the soaked beans in a large pot along with the onions, garlic and salt, covering with water by 4-5 inches. Bring to a boil, then reduce heat to medium-low and cover, cooking until beans are tender about 2-4 hours.

Make the dip. Drain the beans, reserving the liquid then add to the base of a food processor along with the cumin, cayenne, pico de gallo and 1/2 cup of bean cooking liquid. Pulse until mostly smooth, then add in the cheese, lime juice and pulse a few more times to incorporate. For a creamier dip, add in more reserved cooking liquid as desired. Taste, adding more salt as needed.

Make the baked tortilla chips, oven version: Preheat oven to 400 degrees F. Stack the tortillas and slice them in 1/2, then each section into 1/2, then each section into 1/2 again so you have 8 slices per each tortilla. Place in a single layer on a baking sheet and spray with cooking oil, then lightly sprinkle with salt. Bake for 6 minutes, then flip and bake another 4-5 minutes until toasted and crispy. Sprinkle with more salt, if desired and serve. Store any remaining chips in an airtight container.

Make the baked tortilla chips, Air Fryer version. Cut tortillas as directed above, then place tortillas in the air fryer basket and spray with cooking spray then sprinkle with salt. Cook at 350 degrees F for 4-6 minutes. If the chips need longer, cook an additional 1-2 minutes.