Add the peppers, onions and mushrooms to a bowl. In another bowl or large measuring cup, whisk together the olive oil, lime juice, sugar, worcestershire, cumin, paprika, chili powders, salt, pepper and garlic. Pour the marinade over the peppers and mushrooms. Let sit for 30 minutes.
Note: (Yes, I am doing something terrible here and advising you to add the mushrooms to a marinade with salt. If you reeeeally don’t want to do that (the mushrooms may get slightly tough but I haven’t experienced that with this recipe), make the marinade and leave out the salt. Put the mushrooms in a separate bowl and cover them with a bit of salt-less marinade. Then cook as advised.)
Heat a large non stick or cast iron skillet over medium-high heat. Add the peppers, onions and mushrooms (either together or separately) and cook, stirring often, until softened and golden. I don’t add any oil to the pan since the marinade sticks to some of the peppers. Feel free to add a tablespoon or so to the skillet if you want.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cover the baking sheet with a layer of tortilla chips. Top with the cheese, peppers and mushrooms, corn and pinto beans, alternating layers so they melt together. Place the sheet in the oven for about 10 minutes – until the cheese melts.
Remove the pan and cover it with the avocado, cilantro, salsa and radish. Serve immediately!