Preparation Steps:

• In a mixing bowl, combine the refried black beans, chipotle hot sauce, garlic powder, and season with salt and black pepper to taste. Mix until well combined and set aside.
• In another bowl, mix together the blanched corn, pomegranate arils, diced tomato, avocado cubes, finely chopped jalapeño, cilantro, and lime juice. Add salt to taste. Toss gently to combine, being careful not to mash the avocado.
• Preheat your oven to 350°F (175°C). On a baking sheet, spread out the tortilla chips in a single layer. Spoon the prepared refried black beans evenly over the chips, followed by the shredded colby cheese.
• Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to ensure they don’t burn!
• Once the nachos are out of the oven, top them generously with the prepared pomegranate salsa and sprinkle with crumbled cotija or feta cheese. Serve immediately while the nachos are hot and crispy.