Servings: 12

Nonstick vegetable oil spray Nonstick vegetable oil spray
3 9-ounce bags tortilla chips 3 9-ounce bags tortilla chips
Beer-Braised Carnitas (click recipe) Beer-Braised Carnitas (click recipe)
2 15-ounce cans black beans, rinsed 2 15-ounce cans black beans, rinsed
1 large white onion, chopped 1 large white onion, chopped
3 pounds shredded cheese (such as sharp cheddar and Monterey Jack) 3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)
8 ounces Cotija cheese or feta, crumbled 8 ounces Cotija cheese or feta, crumbled
1 bunch radishes, thinly sliced 1 bunch radishes, thinly sliced
1 bunch cilantro leaves 1 bunch cilantro leaves
TOPPINGS (CHOOSE FROM THE FOLLOWING): subheading: TOPPINGS (CHOOSE FROM THE FOLLOWING):
Charred Tomatillo Salsa (click for recipe) Charred Tomatillo Salsa (click for recipe)
Dried Chile Salsa (click for recipe) Dried Chile Salsa (click for recipe)
Pickled jalapeños (click for recipe) Pickled jalapeños (click for recipe)
Pico de gallo Pico de gallo
Guacamole Guacamole
2 cups sour cream, thinned with 1/3 cup water 2 cups sour cream, thinned with ⅓ cup water
Hot pepper sauce Hot pepper sauce

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.
Working with 1 sheet at a time, bake until cheese is melted, 20 to 25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.