Southwestern Roasted Sweet Potato Rounds

Method

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Prep the sweet potatoes: scrub them well to remove dirt. Dry with a kitchen towel or paper towel. Using a sharp knife, slice the sweet potatoes into 1/2 inch thick rounds.

3. 3

   Add the sweet potato rounds to a large mixing bowl. Drizzle the olive oil over the round slices and gently toss to coat.

4. 4

   Add the garlic powder, 1 teaspoon chili powder, salt and pepper and mix well.

5. 5

   Spray a baking sheet with non-stick spray or use non-stick baking sheets. Spread the rounds out on a baking sheet in a single layer {you might need two baking sheets depending on the size of your baking sheets}.

6. 6

   Bake for 25 minutes, flipping half way through, until golden brown and soft.

7. 7

   While the sweet potatoes bake mix together the black beans, 1 teaspoon chili powder, diced jalapeño, fresh cilantro, tomatoes and lime juice in a medium mixing bowl and mix well.

8. 8

   Once the sweet potato rounds are done cooking, remove from the oven and let cool for 5 minutes.

9. 9

   Top with a small spoonful of the black bean mixture, cheese and heat for another 3-5 minutes or until the cheese melts. Add a small dollop of sour cream and more fresh cilantro if you like. Serve and store the leftovers in an airtight container for up to 4 days.