Loaded Sweet Potato Nachos

Preheat oven to 425°F. Rinse, scrub, and thinly slice the sweet potatoes into ½ inch rounds (use a mandoline if you have one!). Line a baking sheet with parchment paper. Toss the sweet potato rounds in 1 tbsp oil, salt, and pepper and lay out evenly on the sheet. Bake until they begin to brown in places, about 25 to 30 minutes, shaking the pan occasionally.

Peel and finely chop the onion and add to a medium bowl. Rinse and dry the red pepper and cilantro. Deseed and small dice the red pepper. Roughly chop the cilantro and tender stems (discard any tougher stems). To the medium bowl add the red pepper and chopped cilantro.

Rinse and halve the lime. Halve the avocado and remove the pit. Dice the flesh of the avocado and add it to the bowl with the vegetables. Juice the lime into bowl as well. Season the salsa with salt and pepper and toss to combine.

In a food processor, add the chipotle pepper, vegan sour cream, and 1 tbsp water. Blend until smooth and season with salt.

Place a medium skillet over medium-high heat and add 1 tbsp oil. Drain and rinse the beans. To the hot skillet, add the beans and ¼ cup water, bring to a simmer, and reduce heat to low. Once the water has been absorbed, about 3 to 4 minutes, mash the beans gently with a fork until about half of them are crushed. Season with salt and pepper.

Divide the sweet potato chips between large plates and top with the mashed black beans, avocado salsa, and drizzle with the chipotle crema. Dig in!