Cut flour tortillas into six wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350-degree oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for three to four minutes or until vegetables are crisp-tender. Stir in pinto beans.

Arrange tortilla chips on an 11- or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350-degree oven for five to seven minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Recipe makes 8 servings.

Make-Ahead Tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to four days or in freezer up to three weeks.