Basic Instructions

• Pre-heat your oven to 400 degrees. Line two rimmed baking sheets with parchment paper and set aside.
• Slice the sweet potatoes into ¼-inch thick rounds. Add them to a large bowl and drizzle with the olive oil. Toss to coat, making sure to separate any rounds that stick together. In a small bowl, stir together the salt, chili powder, garlic powder and cumin. Sprinkle this over the sweet potato rounds and toss to coat.
• Spread the sweet potato rounds out onto your two prepared baking sheets, arranging them so they are in a single layer. Transfer to your pre-heated oven and bake for 15 minutes. Then flip over the sweet potato rounds and bake for an additional 10 minutes.
• Combine the sweet potato rounds onto one of the baking sheets. Top evenly with ½ cup of the shredded cheese. Then add the black beans, red pepper and jalapeño pepper. Sprinkle with the remaining 2 tablespoons of shredded cheese. Transfer the baking sheet back to your pre-heated oven for 5 minutes to warm the toppings and melt the cheese.
• Remove the baking sheet from your oven. Add the avocado and drop spoonfuls of the salsa and sour cream over top of the sweet potatoes. Finish with fresh cilantro and a squeeze of fresh lime juice. Enjoy immediately.