In a large skillet add olive oil and sauté the black beans, garlic, cumin and chili powder in the oil for 2 minutes or until heated through. Toss diced peppers with the bean mixture and cook for another minute.
In a bowl, toss the shredded chicken, lime juice, salt and pepper together.
Spray a 13x9-in. baking dish with cooking spray and layer half of the tortilla chips, pepper and bean mixture, chicken, cheese (leave some for the top), tomatoes and onions.
Repeat the layers and sprinkle the top with a thin layer of cheese and cilantro.
Bake, at 350° for 10-12 minutes or until cheese has melted. Serve with sour cream and jalapeño peppers.
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