Heat oil in a large pan over medium high heat. Once the oil is hot add the jalapenos and onions and cook until slightly translucent. Next add the garlic and cook until it is fragrant.
Add the beans, rest of the dry seasonings and stir well for about 1-2 minutes and then add the tomato soup and water and bring to a simmer. Once it comes to a simmer, reduce the heat to low and cook for about 6-8 minutes until the sauce is thickened. Remove from heat and add the cilantro and stir.
Layer the nachos by placing tortilla chips in a shallow oven safe casserole or sheet pan and then layer with the bean filling and cheese and keep layering until you’ve used up the bean filling.
Place under the broiler for about 4-5 minutes until the cheese is melted. Remove from heat, load up with toppings and enjoy!