For the chips, I fried corn tortillas in canola oil.
In the same oil, I fried leftover slow-cooked pork shoulder until well-browned.
Once cooked, I layered chips, pork, black beans (canned), and shredded cheese (packaged) in a baking dish. Popped it in the oven at 350F until the cheese bubbled.
Finally, I topped everything off with diced fresh tomato, "pickled" jalapeño (that I soaked the night before in vinegar and honey), and sour cream.