Nachos With All the Fixings
['Nonstick vegetable oil spray', '3 9-ounce bags tortilla chips', 'Beer-Braised Carnitas', '2 15-ounce cans black beans, rinsed', '1 large white onion, chopped', '3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)', '8 ounces Cotija cheese or feta, crumbled', '1 bunch radishes, thinly sliced', '1 cup fresh cilantro leaves', 'Charred Tomatillo Salsa', 'Dried Chile Salsa', 'Pickled jalapeños', 'Pico de gallo', 'Guacamole', '2 cups sour cream, thinned with 1/3 cup water', 'Hot pepper sauce (such as Cholula)']
Preheat oven to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Dividing evenly between baking sheets, layer chips, carnitas, beans, onion, and shredded cheese, mounding in the center. DO AHEAD: Nachos can be assembled up to 1 hour before baking.
Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.
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