3-4 large sweet potatoes
3 Tbsps avocado oil, or extra virgin olive oil
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 tsp ground cumin
sea salt and pepper, to your taste
15 oz black beans, cooked, drained & rinsed
1 cup shredded colby jack cheese
2 large plum tomatoes, diced
2 jalapeños, seeded & sliced
a small bunch of fresh cilantro, or green onions chopped
Preheat oven to 400 f.
Wash, scrub then slice your sweet potatoes into 1/4 inch rounds.
Place the sweet potato rounds in a large bowl and toss with oil, all seasonings, sea salt and pepper.
Arrange onto two baking sheets so that none are over-lapping, or touching.
Bake for 15 minutes, then flip the rounds on the other side and bake for an additional 6-7 minutes.
Remove sheets from oven and combine sweet potatoes onto one large sheet.
Top with black beans and cheese and place back in the oven for an additional 5 minutes or until the cheese is all melty.
Remove from oven and top with tomato, jalapeños and fresh chopped cilantro .