If using canned black beans, drain and rinse them. If you prefer warm beans, place them in a small saucepan over low heat and season lightly with salt and pepper; heat for 3–5 minutes.

Rinse and dice the tomato into small, bite-sized pieces. Thinly slice the green onions (white and green parts). Drain black olives and slice if not pre-sliced. Pat sliced jalapeños dry with a paper towel if very wet.

If using cooked protein (ground beef or chicken), warm it gently in a skillet until heated through and season as desired (a pinch of salt, 1/4 tsp chili powder, and 1/4 tsp cumin works well). Set aside.

Assemble & Bake

Arrange half of the tortilla chips in an even layer on the prepared baking sheet, covering the surface but leaving small gaps so chips don’t overlap too densely.

Distribute half of the black beans, half of the diced tomatoes, half of the sliced olives, half of the jalapeños, and half of the sliced green onions evenly over the chips. If using protein, sprinkle half of the warmed protein now.

Sprinkle one cup of the shredded cheddar-jack cheese evenly over this first layer.

Make a second layer by adding the remaining chips on top, then distribute the remaining beans, tomatoes, olives, jalapeños, green onions, and protein (if used). Finish by sprinkling the remaining 1 cup of shredded cheese evenly over the top.

Place the assembled nachos in the preheated oven and bake for 6–10 minutes, until the cheese is fully melted and bubbling and the edges of some chips are lightly golden. Watch carefully to avoid burning.

Finish & Serve

Remove the nachos from the oven. Let them rest 1–2 minutes so toppings settle and cheese sets slightly.

Spoon dollops of salsa and sour cream over the nachos, or serve the salsa and sour cream on the side for dipping. Sprinkle chopped cilantro over the top, if using, and squeeze lime wedges over the nachos to taste.

Serve immediately while hot so chips remain crisp. Offer extra jalapeños, salsa, and sour cream at the table.