Make the pink sauce: In a blender, combine 1/2 cup sour cream, 1–2 tablespoons finely chopped roasted beet (or 1–2 teaspoons beet powder), 1 tablespoon lime juice, a few dashes of hot sauce, 1/4 teaspoon garlic powder, and a pinch of salt. Blend until smooth and bright pink. Adjust color with more beet, and seasoning with salt and lime.

Preheat the air fryer: Set to 350°F (175°C). Let it heat for 2–3 minutes for even crisping.

Prep the basket: Lightly mist the air fryer basket with oil spray to prevent sticking. If your basket is small, plan to cook in batches.

Layer the chips: Add a single, slightly overlapping layer of tortilla chips. Avoid huge piles so the cheese melts evenly.

Add toppings that like heat: Scatter a generous handful of shredded cheese over the chips. Add black beans and pickled jalapeños. If using cooked meat, add it now, evenly crumbled or shredded.

Air fry: Cook for 3–5 minutes, or until the cheese is melted and the chips are toasty. Check at 3 minutes to prevent over-browning; air fryers vary.

Finish with fresh toppings: Carefully slide the nachos onto a plate or leave them in the basket if it’s removable. Top with diced tomatoes, red onion, avocado, and cilantro. Squeeze fresh lime over the top. Season with a pinch of salt and pepper.

Drizzle the pink sauce: Spoon or squeeze the sauce across the nachos. Use as much as you like; keep extra on the side for dipping.

Repeat for more: If you’re feeding a crowd, repeat the layering and cooking process. Serve each batch hot.