Here, the toppings look rather artful instead of heavily plopped onto tortilla chips. It'll still be a palate-pleasing hit — and a party favorite. It's fit for a black-tie affair, an ultra-casual soirée, or just as a starter for a fun family meal. Feel free to use all white or black beans, if you prefer.
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Stir together the beans, onion, jalapeño, cilantro, 1 tablespoon of the lime juice, 1/8 teaspoon of the salt, cumin, and chili powder, if using, in a medium-sized bowl. (Alternatively, stir together all of these ingredients except the beans. Divide into 2 bowls. Stir the black beans into 1 bowl and the white beans into the other.) Adjust seasoning. Set aside.
Preheat the oven to 400 degrees.
In a small bowl, whisk together the remaining lime juice, oil, and the remaining salt until well combined. Rub or brush with a pastry brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all of the vinaigrette. Cut the tortillas into 4 wedges each.
Place the tortilla wedges in a single layer on a large baking sheet. Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
Top each tortilla chip with ½ tablespoon of the cheese and bake until the cheese melts, about 5 minutes. Remove from the oven and let stand for 5 minutes to crisp further.
Place the tortilla chips on a large platter. Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.