Preheat oven to 400°F.

Place a 4 to 5-inch bowl in the center of a parchment-lined cookie sheet.

Arrange half of the chips lengthwise around the bowl.

Sprinkle with 1/2 cup of cheese.

Repeat layers tucking in remaining chips and 3/4 cup of cheese.

Next, top with black beans and drizzle 1/2 cup of salsa.

Bake on 400°F until cheese is melted and chip edges are golden brown (10 to 12 minutes).

Remove cookie sheet from the oven and allow wreath to cool.

Carefully remove bowl and using the parchment paper, slide the wreath onto a large serving dish.

Top with lettuce, avocado, green onions and remaining 1/2 cup of salsa.

Cut bell pepper, following along creases, into 4 wedges. Trim to create two sides of a bow, two ribbon tails, and a small circle.

Spoon sour cream onto the bottom of the nacho wreath, placing the pepper wedges and small circle on top to build a bow.

Complete the wreath with jalapeños and cherry tomatoes.