Ingredients

For the Refried Pinto Beans:

• 4 tablespoons of olive oil or neutral oil, divided 
• ½  medium onion, chopped
• 1 jalapeno pepper, finely chopped  
• Salt and pepper
• 1 teaspoon ground cumin
• 4 cloves of garlic, grated 
• 2 cans pinto beans
• Cayenne hot sauce, to taste
• Juice from ½ lime 
  

For the Pico de Gallo:

• 2 limes, juiced
• ½ white or red onion, finely chopped
• 1 jalapeno, finely chopped
• 1 Fresno red chili, finely chopped, optional 
• 1 large clove garlic garlic, grated or minced
• Salt 
• 4 plum tomatoes, seeded, chopped and drained
• A handful of cilantro leaves, chopped

To Build and Garnish the Nachos:

• 12 ounces of beef or pork chorizo
• 1 bag of thick and sturdy corn tortilla chips
• Homemade refried beans
• 3 cups shredded pepper jack and yellow cheddar cheese, combined
• Homemade pico de gallo
  

Optional Toppings:

• Pickled sliced jalapenos
• Sour cream or Mexican crema 
• Chopped avocados or guacamole
• Chopped cilantro and thinly sliced scallions
  

Directions

For the Refried Pinto Beans:

Heat 2 tablespoons of olive oil over medium to medium-high heat in a small non-stick skillet.  Add onion and jalapeno, season with salt and pepper and cumin. Let sweat for a few minutes until softened then add garlic and cook for a minute more.  Add beans and hot sauce and cook until tender and flavors combine, cool a bit and add in lime juice.  Add to a food processor and puree.

Add remaining oil to the nonstick skillet and return to the stovetop over medium heat. Add back the bean puree and cook until refried and crispy on the bottom. Reserve until ready to build the nachos.

For the Pico de Gallo:

Juice the limes into a bowl and add onion, chiles, garlic and a good pinch of salt. Stir to combine and let sit for about 10 minutes or more to let the juices come out of the peppers and onions. Stir in the drained tomatoes and cilantro. Reserved until nachos are ready to be topped and served.

To Build and Garnish the Nachos:

Preheat the oven to 450 degrees with a rack at the center.

Brown and crumble the chorizo in a small nonstick skillet.  Drain on paper towels a bit and set aside.

Spread chips out in a single layer on a sheet tray lined with parchment. Top chips with refried beans and grated cheeses and put into the oven for a few minutes to melt and brown the cheese. Top with chorizo, pico and other toppings of choice.