Jackfruit Carnitas Nachos

Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Add 1 large onion, finely chopped, and 4 garlic cloves, finely chopped; season with kosher salt and freshly ground pepper. Cook, stirring often, until onion is softened and translucent, about 4 minutes. Add ¼ cup tomato paste, 2 tsp. taco seasoning mix, 1 tsp. sugar, and ½ tsp. smoked paprika. Cook, stirring often, until mixture is fragrant and onion is evenly coated, about 2 minutes. Add one 20-oz. can or two 14-oz. cans green jackfruit, drained, ¹⁄₃ cup chipotle sauce, ½ tsp. dried oregano, preferably Mexican, and 1 cup water; stir to combine. Bring to a simmer and cook, stirring occasionally and mashing jackfruit with a potato masher until finely shredded (it should resemble pulled pork), until sauce is slightly reduced and coats jackfruit, about 5 minutes. Taste jackfruit carnitas and season with more salt and pepper if needed. Do Ahead: Carnitas can be made 3 days ahead. Chill airtight.

Place a rack in middle of oven; preheat to 350°. Arrange half of 18 oz. thick-cut tortilla chips on a large rimmed baking sheet. Top with half of 16 oz. Monterey or pepper Jack, cheddar, or Oaxaca cheese, coarsely grated (about 4 cups), half of jackfruit carnitas, and about half of one 15-oz. can black beans, rinsed. Top with remaining chips, mounding them slightly in the center, followed by remaining cheese, carnitas, and black beans. Lightly season with salt and bake until cheese is melted, edges of chips are slightly darkened, and mixture is warmed through, 10–12 minutes.

Top nachos with one 7-oz. can salsa casera or 1 cup drained pico de gallo and ¼ cup finely chopped drained pickled jalapeños; dollop sour cream and guacamole over. Scatter thinly sliced radishes, cilantro leaves with tender stems, and thinly sliced scallions on top. Serve with lime wedges for squeezing over.