Loaded Sweet Potato Nachos

Preheat oven to 425°F. Thinly slice the sweet potato into ¼ inch thick rounds. On a baking sheet, toss the sweet potato rounds in 1 tbsp vegetable oil and a pinch of salt and pepper. Arrange in an even layer and bake until they begin to brown in places, flipping halfway, about 25 to 30 minutes.

Peel and mince the shallot. Halve the avocado, remove the pit, and dice the flesh. Roughly chop the cilantro leaves and stems. Zest and halve the lime. Trim, deseed, and mince the jalapeño. Drain and rinse the black beans.

Add the minced shallot, diced avocado, chopped cilantro, juice from the lime, and a pinch of salt to a medium bowl. Stir the avocado salsa to combine.

Add the sour cream to a medium bowl. Add the lime zest, as much of the diced jalapeño as you’d like, and a pinch of salt. Stir the jalapeño crema to combine.

Add the black beans, chipotle pepper in adobo, ¼ cup water, and a pinch of salt to a small saucepan over medium-high heat. Stir to combine, crushing the pepper with a spoon, and cook until most of the liquid evaporates and the beans are heated through, about 3 to 5 minutes.

Divide the sweet potato chips between plates and top with chipotle black beans, avocado salsa, and jalapeño crema or serve loaded sweet potato nachos family style. Sprinkle with any remaining minced jalapeño and enjoy!