In a medium skillet, heat over medium heat and add the chorizo, cooking for about 5-7 minutes until browned and crispy, stirring regularly. Once done, remove from heat and set aside.

While the chorizo cooks, line a baking sheet with parchment paper and evenly layer tortilla chips. Spread the browned chorizo over the chips, then add a layer of black beans.

Sprinkle shredded sharp cheddar cheese evenly over the nacho base, followed by crumbled queso fresco to cover all visible chips.

Preheat your oven to 400°F (200°C). Place the baking sheet inside and bake the nachos for about 10-12 minutes until the cheese melts and is bubbly.

While the nachos are baking, heat a separate skillet over medium-low heat and crack eggs into the pan. Cook them for about 3-5 minutes until runny yolks are achieved.

When the nachos are baked, carefully remove them from the oven. Top with the cooked eggs, cherry tomatoes, jalapeños, scallions, and avocado, then drizzle with sour cream.

Serve your Huevos Rancheros Breakfast Nachos immediately while still warm for the best experience.