If using leftover or refrigerated BBQ meat, warm it in a skillet over medium heat with 1 tablespoon BBQ sauce until heated through (about 4–6 minutes). Break large pieces into bite-sized shreds. Keep warm.

If using canned beans, drain and rinse. If desired, warm beans briefly in a small saucepan over low heat (1–2 minutes) and mash slightly with a fork for easier scooping.

Assemble & Bake

Spread half of the tortilla chips in an even single layer across the prepared baking sheet, leaving small gaps so chips don't fully overlap.

Distribute half of the black beans across the chips in spoonfuls so each chip gets some beans.

Spoon half of the warmed BBQ meat evenly over the chips and beans. Sprinkle half of the shredded cheddar over the meat.

Drizzle or spoon half of the queso evenly across the first layer so it covers chips and meat. Repeat: add the remaining chips in a second layer, remaining beans, remaining BBQ meat, the rest of the shredded cheddar, and the remaining queso so you have two stacked layers.

Place the baking sheet in the preheated oven and bake 6–8 minutes or until cheese and queso are melted and edges of chips just begin to brown. For a crispier top, switch to broil for 30–60 seconds while watching closely.

Finish & Serve

Remove nachos from oven and immediately top with pico de gallo, pickled jalapeños, sliced green onions, cilantro, and corn or avocado if using. Dollop sour cream evenly across the nachos or serve sour cream on the side.

Squeeze lime wedges over the nachos to taste and add hot sauce if desired.

Serve hot on the baking sheet or transfer to a large platter. Provide extra BBQ sauce, sour cream, and pico on the side for guests.