Top the chips with black beans and shredded cheese.
Bake for 15 minutes or until the beans are warm and cheese is a little melty.
Remove from the oven and top with guacamole, shredded lettuce, and pico de gallo.
To make this an oil-free recipe use fresh corn tortillas and bake them in the oven before using. • Always preheat your oven and let it come to temperature - don't toss into a cold oven. • Prep the toppings ahead so you can easily toss together. • Use a sturdy chip - this way it's easy to scoop! • Skip the flavored tortilla chips - they can really take away from the dish.