Categories: Mexican

Ingredients

• Cooking spray
• 12 (6-inch) corn tortillas, each cut into 8 wedges
• 3/4 tsp kosher salt, divided
• 4 oz. loose fresh Mexican chorizo
• 15 oz. can unsalted pinto beans, rinsed and drained
• 1/4 cup fresh lime juice, divided
• 1 tbsp. adobo sauce from canned chipotle chiles
• 1 tsp chili powder
• 1 tsp ground cumin
• 6 oz. tomatillos, husks removed
• 1/2 ripe avocado
• 1/2 cup plus 2 tbsp. fresh cilantro leaves, divided
• 2 oz. sharp cheddar cheese, shredded
• 1 cup refrigerated pico de gallo, drained

Directions

1. Preheat oven to 375. Arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle with 1/4 tsp salt; lightly coat with cooking spray. Bake at 375 until crisp and lightly browned, 12 to 14 minutes. Combine chips onto 1 baking sheet.

2. Heat a medium nonstick skillet over medium-high. Add chorizo; cook, stirring to crumble, until browned, about 5 minutes. Remove chorizo from pan. Set aside.

3. Combine beans, 2 tbsp. lime juice, adobo sauce, chili powder, cumin, and 1/4 tsp salt in a food processor. Process until smooth; transfer to a bowl. Wipe food processor clean.

4. Combine tomatillos, avocado, 1/2 cup cilantro, remaining 2 tbsp. lime juice, and remaining 1/4 tsp salt in food processor. Process until smooth.

5. Preheat broiler to high. Spoon bean mixture evenly over chips on baking sheet. Sprinkle chorizo evenly over beans, and top with cheese. Broil until cheese is melted, about 2 minutes.

6. Spoon pico de gallo evenly over nachos and top with avocado-tomatillo sauce. Top with remaining 2 tbsp. cilantro.

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