Preheat oven to 450ºF.
Heat oil in a large skillet over medium heat. Add onion and sauté until translucent.
Stir in garlic, chorizo, cumin, and salt.
Cook until the chorizo is browned about 5 minutes.
Stir in pinto beans.
In a large, ovenproof platter or in a large baking dish, spread 1 layer of chips.
Top with a layer of chorizo mixture, enchilada sauce, pico de gallo, cheese, green onions, and jalapeños.
Repeat with another layer of chips, chorizo mixture, enchilada sauce, pico de gallo, cheese, green onions, and jalapeños.
Continue to layer ingredients.
Bake until the cheese is melted and the nachos are hot, about 5 minutes.
Remove from oven, garnish with sour cream, guacamole, and cilantro.
Serve immediately.