Chorizo, Cheese, and Bean Nachos, Emeril Lagasse

Classic nachos just got an upgradeEmerils loads his up with Mexican chorizo sausage, pinto beans, jack cheddar cheese, jalapenos, tortilla chips, and a tasty sour creamlime sauce. CHORIZO, CHEESE, AND BEAN NACHOS SERVES 4 1 pound Mexican chorizo, removed from casings and crumbled 1 tablespoon chopped garlic 1, 4 teaspoon ground cumin 2 cups cooked or canned pinto beans 1, 2 teaspoon chili powder 1, 4 teaspoon salt Tortilla chips, storebought or homemade (recipe follows) 1 1, 2 cups grated pepper jack 1 1, 2 cups grated sharp cheddar 1 small white onion, sliced into thin rings 5 large jalapenos, stemmed, seeded, and chopped, or to taste 1 cup sour cream 1 tablespoon fresh lime juice Fresh cilantro leaves, torn, for garnish In a large skillet, cook chorizo, garlic, and cumin, stirring, over mediumhigh heat until chorizo is browned, and fat has rendered, about 5 minutes. Using a slotted spoon, transfer to a paper towellined plate; let drain. To the reserved fat in the skillet, add pinto beans, chili powd