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 sharp cheddar cheese
• 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 Tar Peruvian Aji Amarilla Sauce
• 1 jalapeno (medium heat) or serrano pepper (high heat), thinly sliced
• ¼ c chopped cilantro
• Lime wedges

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 cheddar. 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 Tari Peruvian Aji Amarilla Sauce. Serve immediately.