Nachos with All the Fixings

Nonstick vegetable oil spray

• 3 9-ounce bags tortilla chips

Beer-Braised Carnitas (click recipe)

• 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 fresh cilantro leaves

Charred Tomatillo Salsa (click for recipe)

Dried Chile Salsa (click for recipe)

Pickled jalapeños (click for recipe)

Pico de gallo

Guacamole

• 2 cups sour cream, thinned with 1/3 cup water

Hot pepper sauce

1. Preheat oven to 350°. Coat 2 large rimmed baking sheets with nonstick spray. Arrange half of chips on prepared sheets and top with half of carnitas, beans, onion, and shredded cheese. Repeat layers with remaining chips, carnitas, beans, and shredded cheese. 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.