Heat olive oil over medium heat in a large, deep pan.
While pan is heating, combine the shredded cheddar and Monterey jack cheeses in a large bowl.
Add the almond flour to the cheeses, and toss gently to coat the cheese with flour. Set aside.
When oil is hot, add the onions and jalapeño peppers, and cook for 4-5 minutes until softened.
Add the meatless soy crumbles to the veggies, and cook for 5-6 minutes, until slightly browned and warmed through.
Add black beans, scallions and half of the cilantro. Stir and cook for 1-2 minutes. Add milk to the pan, and allow to heat until just beginning to boil.
Slowly add the cheese, one small handful at a time, stirring until melted. When all the cheese is melted and smooth, add salt and pepper to taste.
Remove from heat, and top the vegetarian chili cheese dip with the remaining cilantro. Serve with tortilla chips. Enjoy!