Loaded Chorizo Nachos

• 1 cup drained canned unsalted pinto beans
• 8 (6-inch) corn tortillas, cut into wedges
• Cooking spray
• 2 ounces reduced-fat colby-Jack cheese, shredded (about 1/2 cup)
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• 1/4 cup chopped green onions
• 1 cup chopped tomato
• 1/4 cup thinly sliced radishes
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, peeled and chopped
• 1 jalapeno pepper, thinly sliced
• 1/2 teaspoon kosher salt

1. Preheat broiler to high.
2. Combine chorizo and beans in a small saucepan over medium heat; cook 5 minutes or until thoroughly heated, stirring occasionally.
3. Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle cheeses and onions evenly over chips; broil 1 minute or until colby-Jack cheese melts.
4. Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado, and jalapeno pepper. Sprinkle kosher salt evenly over nachos. Serve immediately.

beans, corn tortillas, cooking spray, colbyjack cheese, queso fresco, green onions, tomato, radishes, fresh cilantro, avocado, pepper, kosher salt

Taken from www.myrecipes.com/recipe/loaded-chorizo-nachos (may not work)