Nachos with Fresh Tomatoes, Pinto Beans and Chiles

Nachos with Fresh Tomatoes, Pinto Beans and Chiles
1 large bag organic corn tortilla chips, thick cut
2 cups shredded extra sharp cheddar cheese
1 14.5 oz can organic pinto beans, or make your own
3 large heirloom tomatoes, chopped
1-2 fresh jalapenos, seeded and minced
1/2 red onion, chopped
pickled jalapenos to taste (jarred or homemade)
guacamole (best quality store bought or homemade)
sour cream (optional, personally I am not a fan)
sea salt
freshly ground black pepper

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.  Spread a layer of tortilla chips on top of the paper.  Sprinkle 1/2 the cheese over the chips.  Cover the cheese with another layer of chips.  Cover the chips with the beans and remaining cheese.  Place in oven and bake until the cheese is melted (5-7 minutes)

Remove from oven and, using 2 spatulas, lift nachos from pan and place on a serving platter.  (you may need to do this in a couple of steps).  Immediately cover with tomatoes, fresh jalapenos, onion and pickled jalapenos.  Sprinkle a pinch each of salt and pepper over tomatoes. Top with dollops of guacamole and, if using, sour cream.  Serve immediately.

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