Step 1

Preheat the oven to 300˚ F. Heat the vegetable oil in a large skillet over medium-high heat. Add the white onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cumin, season with salt and pepper and cook until the garlic is fragrant, about 1 minute.

Step 2

Add the black beans and 1 cup water to the skillet. Bring to a simmer, then reduce the heat to medium low and continue to cook until the liquid is almost gone but the beans are not dry, about 4 minutes. Remove from the heat and stir in the lime juice and cilantro.

Step 3

Spread the tortilla chips on a small rimmed baking sheet; place in the oven to warm. Combine the canned tomatoes, cheese, chili powder and 1/2 cup water in a medium saucepan; cook over medium heat, stirring occasionally, until the cheese melts and the queso is warm, about 8 minutes. Add more water, 1 tablespoon at a time, to reach the desired consistency.

Step 4

Spoon the beans and queso over the chips. Top with lettuce, pico de gallo, guacamole, olives, pickled jalapeños, onion and cilantro. Serve with lime wedges.