Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally.
Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan.
Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange tortilla chips on saucers.
Top each serving with bean mixture.
Add shredded cheese.
Top with shredded lettuce.
Finally add the rest of your garnish: sour cream, jalapenos and avocados.