Preparation

Make the avocado

Remove fruit from avocados into a medium bowl, Add lime juice and season with salt and pepper. Smash avocado with a fork until mostly smooth. Cover with plastic and set aside in the refrigerator. 

Make the chicken

In a large bowl, toss chicken with chipotle peppers and adobo sauce, lime juice, chili powder, oregano, cumin, 1 ½ teaspoons salt, and ¼ teaspoon pepper. 

Heat a 14" Hexclad Hyrbid Wok over medium-high. Add oil and scrape chicken mixture into an even layer in wok. Cook, stirring a few times, until chicken is just cooked through, about 4 minutes. Add tomato paste and black beans and cook, stirring, until combined and warmed through 1 to 2 minutes more. Scrape chicken mixture into a heatproof bowl. 

Make the nachos

Wipe skillet clean with paper towels. Arrange half of the tortilla chips on the bottom of the wok. Top with chicken mixture and half of each cheese. Repeat layering one time. Cover wok and return to medium heat. Cook over medium, until cheese is melted, 8 to 10 minutes. Remove from the heat. 

Dollop top of nachos with sour cream and smashed avocado. Sprinkle with cilantro, onion, and jalapeño and serve warm.