Start by preheating your oven to 200°C (about 400°F). A hot oven ensures your cheese gets bubbly and your chips stay crispy.

While the oven is heating, chop all the vegetables. Dice the red onion, slice the bell peppers into thin strips, and chop the tomatoes. Don’t forget to slice the chili pepper, making sure to remove the seeds if you prefer less heat. Rinse the black beans and set them aside.

On a large baking tray, lay out the corn tortillas in a single layer. You can either cut them into wedges or leave them whole. Start layering the toppings: sprinkle the black beans, diced onions, bell peppers, and tomatoes evenly over the tortillas.

Now, sprinkle a generous amount of cheese over everything. You want to ensure adequate coverage so that every chip gets a bite of melty goodness.

Place the tray in your preheated oven. Bake for about 10-15 minutes, or until the cheese is golden and bubbly and the chips are crisp. Keep an eye on them!

While the nachos are baking, make your toppings. Mash the avocado in a bowl, and add some lime juice, salt, and cumin seeds for flavor. This will be one luscious layer to drizzle on top.

Once the nachos are out of the oven, drizzle with lime juice, top with generous scoops of the avocado mix, and add fresh cilantro. If you like, drizzle some honey for sweetness and a few shakes of chipotle Tabasco for heat.

Serve these nachos immediately. They’re best enjoyed fresh from the oven while the cheese is still gooey. Gather your friends or family and dive in!