Broiler nachos with black beans, cheese, avocado and lime-pickled shallot

Line a sheet pan with parchment paper and lay the chips out in one layer, fitted together so there are no gaps.

Drain off some of the liquid from the seasoned black beans without rinsing, and sprinkle them over the chips.

Top with shredded cheddar and Monterey Jack to hold the beans in place.

Broil on a rack not too high, so the beans heat and the cheese melts and browns; stay close, and rotate the pan if the back browns faster.

Let cool a couple of minutes.

Sprinkle avocado over the top.

Cut the shallot into small pieces, coat with lime juice and a little sugar, mix and let sit about half an hour until softened.

Shake a little juice off the pickled shallot, or pour some over, and top the nachos.