These addictive nachos are a little bit better for you than most. They're built on a bed of roasted sweet potatoes and embellished with fiber- and protein-rich black beans. Still, they're plenty delicious, with a generous helping of Cheddar, salsa, and pickled jalapenos.
Cut the sweet potatoes into rounds that are about 1/4-inch thick. Pile the sliced sweet potatoes onto a large baking sheet and drizzle with olive oil. Sprinkle on the chili powder, garlic powder, and salt and toss well, coating everything in oil and spices. Transfer half of the sweet potatoes to a second baking sheet and spread them out.
Turn the oven to broil and broil the sweet potatoes until the cheese melts. Spoon the sour cream and salsa over the top. Scatter on the jalapenos and cilantro.