Add olive oil to a skillet over medium heat.
Add red bell peppers, green bell peppers, and tomatoes and cook for about 5 minutes or until softened. Set aside.
Preheat oven to 425 degrees Fahrenheit and place foil paper to cover a 9 inch baking sheet or pan.
Add all tortilla chips and ensure that it is spread out evenly throughout the pan.
Next, add black beans, a layer of cheese, veggies, and chicken; ensuring that all ingredients are sprinkled evenly.
Lastly, pour enchilada sauce over ingredients and add remaining cheese to completely cover the top.
Bake for 15-20 minutes, or until cheese is fully melted.
Remove from oven, add sliced jalapenos over the top of loaded nachos and garnish with sour cream if desired.