In a large skillet, heat oil over medium heat. Add peppers and onions and sauté until softened. Add black beans and taco seasoning; 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 to 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 sauce over nachos immediately prior to serving. Serve with desired toppings.
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Notes
This recipe is gluten-free. Most tortilla chips are made with ground corn although some may have added wheat flour. Be sure to read the label carefully to ascertain that the chips are gluten-free.
Speaking of chips, it's really up to you how many chips you want to use. If you use a lot more than 10 oz., you may need to add more shredded cheese.
The nutrition information does not include extra toppings.