If using frozen corn, thaw and pat dry. Rinse and drain black beans. Dice tomatoes, red bell pepper, slice green onions, finely chop jalapeño (remove seeds if desired), and roughly chop cilantro. Cut lime into wedges.

In a small bowl, combine olive oil, ground cumin, smoked paprika, kosher salt, and black pepper. Stir to make a light spiced oil.

Assemble and Bake

Spread the tortilla chips in an even single layer (or slightly overlapping) across the prepared baking sheet so chips cover most of the surface but aren’t stacked too high. Reserve a handful of chips for topping if you like extra crunchy pieces.

Scatter the rinsed black beans and corn evenly over the chips.

Drizzle the spiced olive oil mixture lightly over the chips and toppings to add flavor and help the toppings warm through. This also helps the cheese melt with a bit of seasoning in each bite.

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chips, beans, and corn so each chip has some cheese coverage.

Place the tray in the preheated oven and bake for 6–9 minutes, or until the cheese is fully melted and bubbling and the chips at the edges are starting to brown. Keep an eye to prevent burning.

Finish & Serve

Remove the tray from the oven. Immediately scatter diced tomatoes, red bell pepper, green onions, jalapeño (if using), and chopped cilantro over the hot, cheesy chips so the residual heat warms but doesn’t cook these fresh toppings.

Spoon dollops of guacamole and sour cream in several spots across the nachos. If using salsa, either spoon some on top or serve extra on the side for guests.

Add pickled jalapeños if desired for tang and heat. Squeeze lime wedges over the nachos right before serving for brightness.

Serve immediately on the baking sheet or transfer to a large platter. Provide extra salsa, sour cream, and guacamole on the side. Enjoy while chips are crisp and cheese is hot.