First, prepare the chorizo. Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, and stir until well combined. Using your clean hands or a fork, mix in the pork until well combined. Transfer the mixture to a resealable container and refrigerate at least 24 hours before using.
Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink.
To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then 2 ½ oz of the chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.