In a small mixing bowl, stir together the sour cream, and finely chopped cilantro. Cover and chill.
In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3-4 minutes until vegetables are crisp but tender.
Stir in pinto beans.
Arrange prepared tortilla chips on an oven-proof platter or a large baking sheet.
Spoon the bean mixture onto the chips.
Sprinkle with chili peppers and tomato.
Top with cheese.
Bake in a 350ºF oven for 5-7 minutes or until cheese is melted.
To serve, transfer nachos to a serving platter.
Garnish with cilantro and the sour cream mixture you prepared earlier.