1-First Step: Prep and preheat (Mise en place) Preheat the oven to 400°F. Line a baking tray with parchment paper or spray it with non-stick spray so cleanup is easy. Grate your cheese if needed and chop the green onions and cilantro for garnish. Drain and rinse the black beans, and drain the canned jalapeños and yellow peppers.

2-Second Step: Build the first layer Spread half the tortilla chips evenly across the lined baking tray so you get a flat, single layer. Sprinkle half of the shredded cheese over the chips to create a cheesy base. Scatter the 2 cups of shredded BBQ pulled pork in even pieces, then add the drained black beans and the jalapeños and yellow peppers in a balanced layer.

3-Third Step: Drizzle and layer Pour 1/2 cup barbecue sauce into a zip-top bag, snip a small corner, and drizzle the sauce over the first layer of toppings. This keeps the sauce distribution even and prevents dumping too much in any one spot. Repeat: cover with the remaining chips, then add the remaining cheese, beans, and peppers. Drizzle more BBQ sauce on top using the same bag trick.

4-Fourth Step: Bake Place the tray in the preheated 400°F oven and bake for 5 to 6 minutes, until the cheese melts and starts to bubble. Keep an eye on the tray so the chips do not burn. The short bake time helps cheese melt while preserving the chips’ crunch.

5-Final Step: Garnish and serve Remove the nachos from the oven and immediately top with chopped green onions, fresh cilantro, salsa, and dollops of sour cream. Serve right away so the chips stay crisp and toppings keep their texture.