In a mixing bowl, combine the cooked shredded halal chicken with olive oil, ground cumin, chili powder, salt, and pepper. Mix well to coat the chicken evenly.
Spread the tortilla chips evenly on a large baking sheet.
Evenly distribute the seasoned chicken and black beans over the tortilla chips.
Sprinkle the shredded cheddar and mozzarella cheese generously over the top.
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with diced avocado, pico de gallo, jalapeños, and fresh cilantro.
Drizzle sour cream over the nachos before serving.
Serve immediately while hot and enjoy your loaded nachos!
Notes
Feel free to customize toppings based on your preferences.