Baked Nacho Dip with Baked Sweet Potatoes

Ingredients:

• 2 sweet potatoes, about 450 g (1 lb), cut into 1 cm (1/2 in) cubes (3 1/2 cups)
• 2 tbsp. l. olive oil
• 2 tsp ground cumin
• 10 corn tortillas, each 13 cm in diameter.
• 0.5 tsp chili powder
• Grated zest and juice of 1 lime
• 1 small onion, chopped
• 2 tablespoons adobo sauce from a jar of chipotle peppers
• 1 teaspoon tomato paste
• 1 can (400 g) pinto beans, rinsed
• 1 tomato, coarsely chopped
• Half a serrano pod, seeded (optional), chopped
• 1.5 cups grated cheddar
• Half an avocado, thinly sliced
• 1/4 cup fresh cilantro leaves

Preparation:

1. Preheat oven to 220°C.
   
   In a medium bowl, toss the sweet potatoes with 1 tablespoon olive oil, cumin, and 1/4 teaspoon salt. Place on a baking sheet and bake until tender and golden brown in spots, 25-30 minutes.
2. Spray both sides of each tortilla with cooking spray, then stack them and cut the stack into 8 triangles. Separate the tortilla pieces and place them on a baking sheet. Sprinkle chili spice mix and stir. Bake the chips until crispy, about 15 minutes, stirring halfway through. Remove from the oven and toss with the lime zest.
3. In a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the onion and cook, stirring, until softened, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup water and simmer until the sauce thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble.
4. Combine the tomatoes, remaining onion, serrano, lime juice, remaining 1 teaspoon olive oil, and 1/4 teaspoon salt in a food processor. Puree until a chunky salsa forms.
5. To assemble the nachos, place half the tortilla chips in a 9 x 13-inch baking dish. Top with most of the beans and sweet potato. Sprinkle with half the cheese. Then arrange the remaining chips on top of the cheese and top with the beans, sweet potato, and cheese. Bake in the oven until the cheese is melted, 5-7 minutes. Top with avocado, salsa, and cilantro.