Pre-heat oven to 400°. Line large baking sheet with foil.
Melt Velveeta (don’t scorch). Blend in 1/2 cup salsa, chipotle powder, and jalapeño powder to taste. (Ideal to make the sauce a little ‘hotter’ than normal preference; the refried beans and bell peppers will balance out the spice.)
Cut bell peppers into ‘chips.’ 1”x1” or 1”x2” work well.
Spoon a heaping tablespoon of refried beans onto each piece, placing on foil-lined baking sheet. (Place close together, but don’t pile on top of each other).
Sprinkle black beans & shredded chicken over nachos. Drizzle the cheese sauce over everything.
Bake 12-15 minutes, until everything is hot and peppers are slightly cooked.