3 large sweet potatoes

1 tbsp (15 ml) olive oil

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp chili powder

salt and pepper, to taste

1 cup (170 g) black beans, drained and rinsed

1 cup (120 g) shredded cheddar cheese*

1/4 cup red onion, diced

1 jalapeño, sliced

sprinkle of fresh cilantro leaves, chopped

(optional): salsa & guacamole

Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or lightly spray it with cooking spray. Set aside.
Start by peeling your sweet potatoes and slicing them into 1/4 inch rounds. Place them in a bowl and add the olive oil, garlic powder, paprika, chili, and salt, using your hands to ensure that each round is eve