Optional garnishes: cilantro, avocado, tomato, salsa, green onions
For cream drizzle
1/2cupreduced-fat sour cream
1/2cupnonfat plain Greek yogurt
1/2cuptightly packed torn cilantro leaves and stems
Preheat oven to 350°F.
In a large skillet, heat oil over medium heat. Add peppers and onions and saute until softened. Add black beans and taco seasoning and stir to combine.
Coat 2 sheet pans with nonstick cooking spray. Spread chips into an even layer on pan. Top with half of cheese, then with pepper and bean mixture, then top with remaining cheese.
Bake for 18-20 minutes or until cheese is golden brown and melted.
Meanwhile, blend creamy cilantro lime drizzle ingredients together in a blender until combined and no large pieces of cilantro remain. Drizzle over nachos immediately prior to serving. Top with desired toppings.