Preheat: Preheat the oven to 350 degrees.
Blend: Add cashews, water, green chilis, nutritional yeast, chili powder, cumin, and salt to blender. Blend until smooth.
Toast: Spread chips out onto a large lined baking tray. Bake for 5 minutes.
Toss: In a medium mixing bowl, toss together the oil, beans, chili powder, cumin, smoked paprika, and salt. When the chips have toasted for 5 minutes, remove from oven and turn oven down to 300 degrees.
Bake: Add the beans, bell peppers, queso, and cheese to the chips. Bake at 300 degrees for about 10 minutes, or until cheese appears melted.
Top: Once nachos have finishes baking, add desired toppings such as salsa, vegan sour cream, pickled jalapeno slices and cilantro.
Store: Nachos are best when they're fresh. However, if you do not add the cold toppings, you can store the nachos 1-3 days in the fridge. They are best reheated in the oven at 300 degrees for ~10 minutes.