• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Toss the sweet potato rounds with olive oil, salt, and pepper in a large bowl until evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they do not overlap too much.
• Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender, and the edges are starting to crisp up.
• Remove the sweet potatoes from the oven. Sprinkle black beans, corn kernels, red bell pepper, and red onion over the sweet potatoes. Top with shredded cheese.5. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Once out of the oven, top with diced avocado and fresh cilantro. Serve immediately with lime wedges on the side, and if desired, jalapeños, sour cream or a dairy-free alternative, and salsa.

Tip:

• For extra crispiness, try not to overcrowd the sweet potato rounds on the baking sheet. They crisp up better when they have a little space around them.