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1
Preheat the oven to 425 degrees F.
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2
Toss the sweet potatoes in a medium bowl with 1 tablespoon oil, cumin and 1/4 teaspoon salt.
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3
Spread on a baking sheet and roast until soft and partially browned, 25 to 30 minutes.
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4
Spray both sides of the tortillas with cooking spray, then stack them up and cut the stack into 8 triangular pieces.
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5
Separate the tortilla pieces and lay them out onto a baking sheet.
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6
Sprinkle with the chili powder and 1/4 teaspoon salt and toss.
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7
Bake the chips until crisp, about 15 minutes, tossing the chips halfway through the baking time.
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8
Remove the chips from the oven and toss them with the lime zest.
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9
Heat 2 teaspoons of the oil in a medium skillet over medium-high heat.
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10
Add half of the onions and cook, stirring, until soft, about 4 minutes.
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11
Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes.
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12
Add the beans and 3/4 cup of water and simmer the sauce until it thickens and the beans are heated through, about 5 minutes.
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13
Set aside until ready to assemble the nachos.
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14
Combine the tomatoes, remaining onions, serrano chile, lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in a food processor.
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15
Pulse until the mixture becomes a chunky salsa.
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16
To assemble the nachos, mound half of the tortilla chips in a 9-by-13-inch baking dish.
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17
Scatter most of the beans and the sweet potatoes over the chips.
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18
Sprinkle with half of the cheese.
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19
Mound the rest of the chips over the cheese and finish with the remaining beans, sweet potatoes and cheese.
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20
Place in the oven until the cheese melts, 5 to 7 minutes.
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21
Top with the avocado, salsa and cilantro.
