Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Spread the tortilla chips evenly on a large baking sheet. Rinse the black beans and pat dry. Toss the beans with salt and cumin until evenly coated. Sprinkle the seasoned beans over the tortilla chips. Scatter the shallot, tomatoes, and jalapeño, if using, over the chips and beans. Sprinkle shredded cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly.

While the nachos are baking, slice the

avocados in half and remove the pits. Scoop the avocado flesh into a mixing bowl and mash.

Add lime juice, salt, and cilantro. Stir well to combine all ingredients evenly. Adjust seasoning to taste.

Once the nachos are ready, remove them

from the oven and transfer to a serving

platter. Garnish with cilantro and serve hot, accompanied with guacamole, sour cream, and salsa.