Loaded Nachos

Loaded Nachos 2 tsp. olive oil 3/4 lb. fresh chorizo, casings removed 1 small onion, chopped 2 cloves garlic, chopped 1 (15-ounce) can Black Beans, rinsed 8 oz. Tortilla chips 10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups) 1/2 small head iceberg lettuce, shredded 3/4 c. Fresh salsa 1 avocado, chopped fresh cilantro pickled jalapenos sour cream Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes. Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes. Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.