In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the drained and rinsed black beans and gently stir for 1 minute. Sprinkle in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Cook, stirring occasionally, until beans are heated through and slightly softened, about 3–4 minutes. Lightly mash roughly one-quarter of the beans with the back of a spoon to create a mix of whole and slightly mashed beans. Remove from heat and set aside.

Assemble & bake

Layer chips and toppings

Preheat oven to 375°F (190°C). Spread 8 cups of tortilla chips in an even layer on a large ovenproof baking sheet or shallow baking dish. Spoon the warm seasoned black beans evenly over the chips, distributing mashed and whole beans for texture. Sprinkle 1 cup shredded sharp cheddar and 1 cup shredded Monterey Jack evenly over the chips and beans. Scatter 1/4 cup sliced pickled jalapeños over the cheese.

Melt the cheese

Place the loaded tray in the preheated oven and bake until cheese is fully melted and bubbling, about 6–8 minutes. For a lightly browned top, switch to broil on high for 1 minute—watch closely to avoid burning. Remove from oven using oven mitts.

Finish & serve

Top the hot nachos immediately with 3/4 cup pico de gallo, 3/4 cup guacamole and 1/2 cup sour cream (dollop or drizzle as desired). Sprinkle 2 tablespoons chopped fresh cilantro over everything. Serve with 2 lime wedges on the side for squeezing. Allow guests to mix toppings into chips as they eat.