Veggie Loaded Nachos

Instructions

1. Prepare the base
   Preheat your oven to 375°F (190°C). Arrange the tortilla chips in an even layer on a large, rimmed baking sheet or in a large ovenproof skillet or dish. Make sure the chips overlap slightly but aren't piled too high.
2. Add the first layer of toppings
   Evenly distribute the drained black beans over the chips. Sprinkle half of the shredded cheese over the beans and chips. This first layer of cheese helps bind everything together.
3. Bake the base layer
   Place the baking sheet in the preheated oven and bake for about 5-7 minutes, until the cheese is melted but not browned. Remove from the oven but keep the oven on.
4. Add vegetable toppings
   Sprinkle the diced bell peppers, half of the red onion, jalapeño slices, and black olives over the melted cheese layer. Top with the remaining cheese.
5. Final baking
   Return the nachos to the oven and bake for another 5-8 minutes, until the cheese is completely melted and the edges of the chips begin to brown slightly. Watch carefully to prevent burning.
6. Add fresh toppings
   Remove the nachos from the oven and immediately top with the cherry tomatoes, remaining red onion, diced avocados, and fresh cilantro. Drizzle with fresh lime juice.
7. Serve and enjoy
   Serve the nachos hot with small bowls of sour cream and salsa on the side for dipping, or dollop them directly onto the nachos. For the best experience, serve immediately while the chips are still crispy and the cheese is melted.