Deseed the tomato and jalapeño as desired. Chop the red onion, jalapeño, and tomato in uniform sizes (this is the secret to the perfect mix of all ingredients in each bite). Roughly chop a few cilantro leaves.
Use the juice of 1/2 a lime and a pinch of salt. Combine all ingredients and let sit while you finish preparing the nachos.
Use 2 tbsp of McCormick Fajita Seasoning to season the chicken breasts. Slice the onion and bell pepper in uniform sizes.
Sauté the onion, bell pepper and chicken until cooked. Remove the chicken and slice into thin pieces and combine them again with the sautéed onions and bell peppers.
Preheat the oven to 350 degrees Fahrenheit.
Spread about 1 tsp of black beans on to each chip. Place a little bit of the fajitas onto each chip. Top off each chip with enough shredded cheese to cover the entire chip.
Bake for about 5 minutes or until the cheese is completely melted.
Top off each chip with one pickled jalapeño. Serve with pico de gallo and sour cream or guacamole.