Mexican Sweet Potato Nachos

Ingredients

• 2 medium sweet potatoes
• 1 cup black beans
• 1 small jalapeño
• 1/2 cup vegan shredded cheese
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro
• 1 teaspoon lime juice(optional)
• 1/4 teaspoon salt(optional)
• 1/4 teaspoon ground cumin(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Slice the sweet potatoes into 1/4‑inch rounds and toss them with olive oil, salt, and cumin; spread on a baking sheet.

2. 2

   Roast the sweet potato rounds for 12‑15 minutes, flipping halfway, until tender and lightly crisp on the edges.

3. 3

   While the sweet potatoes roast, rinse and drain the black beans; dice the jalapeño (remove seeds for less heat).

4. 4

   Remove the sweet potatoes from the oven, layer the black beans and jalapeño slices on top, then sprinkle the vegan cheese evenly.

5. 5

   Return to the oven for another 3‑5 minutes, until the cheese melts.

6. 6

   Remove from the oven, drizzle with lime juice if using, and garnish with chopped cilantro before serving.