Chorizo Nachos

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 1 lb chorizo, casings removed
• 2 garlic cloves, finely chopped
• 1 (7 oz) package The Fresh Market black beans
• 1 tbsp The Fresh Market Elote Seasoning
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 8 oz yellow corn tortilla chips
• 8 oz Sweet Grass Dairy Gouda, shredded
• ⅓ c salsa verde
• ⅓ c sour cream
• 4 c chopped romaine
• 3 c arugula
• 1 c sliced radish
• ½ c finely chopped red onion
• 1 c The Fresh Market original guacamole
• ½ c crumbled cotija cheese
• ¼ c Siete Botana sauce, plus more for serving
• 1 jalapeno (medium heat) or serrano pepper (high heat), thinly sliced
• ¼ c chopped cilantro
• Lime wedges

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Preheat oven to 350°F.

Heat oil in a large nonstick skillet over medium-high. Add onion and cook, stirring often, until softened, about 5 minutes. Add chorizo and cook until browned, using a wooden spoon to break chorizo into small pieces, about 5 minutes. Lower the heat to medium, add black beans, Elote Seasoning, salt, pepper, and 1/4 c water. Continue to cook, stirring frequently and lightly mashing the beans with the back of a spoon, until the beans begin to break down and mixture thickens, about 8 minutes. Remove from heat and set aside.

Arrange chips over a large-rimmed baking pan lined with parchment. Spoon the bean mixture evenly over the chips and sprinkle with shredded gouda. Bake in preheated oven until cheese melts, about 5 minutes. Set aside to cool slightly.

Stir together salsa verde and sour cream in a small bowl. Place chopped romaine, arugula, radish and red onion in a large bowl. Drizzle with half the sour cream mixture and toss to coat. Place romaine mixture in a pile in the center of the nachos. Top with guacamole, and sprinkle with sliced jalapeno, cotija, and cilantro. Drizzle with additional sour cream mixture and Botana sauce. Serve immediately.