Spicy Sausage & Bean Nachos
adapted from Everyday Food
1 pound fresh hot pork sausage
4 scallions, white and green parts separated and chopped
1 tablespoon chopped garlic
1 jalapeno, minced
2 cans (15 ounces each) pinto, rinsed and drained
3/4 cup low-sodium chicken broth or water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon coarse salt
12 ounces large tortilla chips (restaurant style)
1 1/2 cups shredded sharp cheddar
1 1/2 cups shredded monterey jack
salsa, sour cream, and pickled jalapenos (optional, for serving)
Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
Add scallion whites, garlic, and jalapeno to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.
Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, and half the cheese. Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, sour cream, and pickled jalapenos.