Preheat oven to 220°c. Line a large roasting pan with baking paper.
Combine corn, capsicum, half the onion and oil in pan. Toss to coat and season. Bake for 10 minutes or until lightly brown around the edges.
Add beans and salsa to pan and stir to combine. Bake for a further 10 minutes or until bubbling.
Meanwhile, combine remaining onion with juice of 1 lime and a pinch of salt in a small bowl. Set aside.
Tuck three quarters of the corn chips around bean mixture in pan. Scatter over cheese, and bake for 10 minutes or until cheese is golden and bubbling.
Dollop sour cream over nachos, and scatter over avocado, pickled onion and coriander. Serve nachos with remaining corn chips and halved remaining lime.
This recipe tastes great with beef mince too! Try subbing the black beans for mince, or if wanting to stretch this delicious meal even further, brown beef mince in the pan before adding veges in Step 2 and add the beans in Step 3 as per the recipe!