Ingredients

• Nonstick vegetable oil spray
• 3 9-ounce bags tortilla chips
• Beer-Braised Carnitas
• 2 15-ounce cans black beans, rinsed
• 1 large white onion, chopped
• 3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)
• 8 ounces Cotija cheese or feta, crumbled
• 1 bunch radishes, thinly sliced
• 1 cup fresh cilantro leaves
• Charred Tomatillo Salsa
• Dried Chile Salsa
• Pickled jalapeños
• Pico de gallo
• Guacamole
• 2 cups sour cream, thinned with 1/3 cup water
• Hot pepper sauce (such as Cholula)

Instructions

1. Preheat oven to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Dividing evenly between baking sheets, layer chips, carnitas, beans, onion, and shredded cheese, mounding in the center. DO AHEAD: Nachos can be assembled up to 1 hour before baking.
2. Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.