In a sauce pot over medium heat combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.
Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.
Set broiler to high. For each serving, in a bowl combine 4 ounces brisket with 2 ounces BBQ sauce.
Lay 1 pint chips out on heat safe platter. Squeeze roughly 1/4 cup bean puree over top of chips.
Top chips with sauced brisket, and cover with 1/2 cup cheese. Place platter under broiler until cheese has melted.
Finish with 2 tablespoons crispy jalapeños, 1/4 cup each guacamole, avocado lime creme, and pico de gallo. Garnish with 1 teaspoon cilantro. Serve warm.
