Preheat your oven to 180 °C fan (200 °C conventional).

Combine your beans, with their stock with 200ml cold water in a food processor and blitz until smooth, about the consistency of double cream. If you see that it is not runny enough, add another splash of water.

Whisk together the oil and lime juice, then brush over both sides of each tortilla. Stack them up, cut into quarters or sixths, and spread across 1–2 large baking trays. Bake the first batch for 10 minutes until golden at the edges, flip, then return to the oven for 8–9 minutes more.

In the meantime, prepare your salsa. In a mixing bowl, combine the quartered tomatoes, red onion, jalapeño, and coriander. Add the lime juice, olive oil, and salt. If your tomatoes are on the sharp side, add a small pinch of brown sugar to round things out. Mix well and taste — the salsa should be fresh, sweet, sharp, and just the right level of heat. Adjust the lime, salt, or sugar as needed to balance it. Serve immediately or let it sit for 10–15 minutes to allow flavours to meld.

Pour the black bean cream into a large bowl and toss the warm chips through it until evenly coated. Spread the coated chips across the trays again, then scatter with grated cheese. Bake for 10–12 minutes until bubbly and melted.

While the cheese melts, if using sobrasada, warm it in a small frying pan over low heat for 3–4 minutes until it begins to sizzle.

Pile the nachos onto a serving platter. Top with avocado, coriander leaves, spoonfuls of salsa, a drizzle of soured cream, and warmed sobrasada. Finish with pickled jalapenos if you like.