Grilled Picnic Taco Nachos

Here is a fun grilling recipe to make—different from the usual burgers and hot dogs. This is fast to put together, and it really does get great flavor from being grilled. We like our nachos with LOTS of toppings—so I doubled the topping. We also sprinkled cilantro over it just before serving.
5 cups tortilla chips
1 can (15 ounces) black beans, drained, rinsed and mashed (I used 2 cans but only mashed 1 can and left the other can whole)
1 can (4.5 ounces) chopped green chiles, drained (I used 2 cans and didn’t drain them)
2 teaspoons taco seasoning mix (I used 4 teaspoons)
2 plum (Roma) tomatoes (I used 3 tomatoes)
2 medium green onions, sliced (I used 4 small green onions)
2 cups (8-ounces) finely shredded Colby-Monterey Jack cheese blend (I used a shredded Mexican cheese blend)

Cilantro, chopped (if desired)

Heat gas or charcoal grill. Spray a 12x18-inch foil pan (I used a 13x9-inch foil pan) with cooking spray. Spread tortilla chips in pan.

In a medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil (I used heavy duty foil).
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. Sprinkle with cilantro if desired.