Combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and sea salt in a bowl. Stir gently to combine. Taste and adjust salt or lime. Let sit at room temperature 15–20 minutes to allow flavors to meld.

Black Beans

Warm and season beans

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the drained and rinsed black beans, kosher salt, and freshly ground black pepper. Cook, stirring occasionally, 3–4 minutes until beans are heated through and slightly softened. Smash about one-quarter of the beans with the back of a spoon to create a mix of whole and creamy beans. Remove from heat and set aside.

Cheeses & Cheese Sauce

Make queso cheese sauce

In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook 30–45 seconds to form a light roux. Gradually whisk in the milk until smooth. Add the chopped processed queso and stir until melted and smooth. Stir in shredded Monterey Jack, ground cumin, smoked paprika, salt, and black pepper until the jack is melted and the sauce is homogenous. If sauce is too thick, thin with 1–2 tablespoons additional milk. Keep warm over the lowest heat, stirring occasionally.

Crumble queso fresco

Crumble the queso fresco and keep in a small bowl for topping.

Lime Crema

Prepare lime crema

Whisk together the sour cream, Mexican crema (or thin sour cream), lime juice, lime zest, and 1/4 teaspoon salt until smooth. Adjust lime or salt to taste. Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Chips & Assembly

Assemble and bake nachos

Preheat the oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Spoon half the warm black beans evenly over the chips. Drizzle about half of the cheese sauce over the chips and sprinkle half of the shredded Monterey Jack on top. Add remaining chips in a second layer and repeat with the rest of the black beans, cheese sauce, and Monterey Jack. Scatter crumbled queso fresco across the top. Place in the oven and bake 6–8 minutes, until the cheese is melted and bubbling.

Finish and garnish

Remove nachos from the oven. Spoon pico de gallo in small mounds across the nachos. Drizzle lime crema over the top in a thin stream. Sprinkle chopped cilantro leaves and add lime wedges to the side. Serve immediately so chips remain crisp.