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Baked Nachos with Roasted Sweet Potatoes Food Network Kitchen

Ingredients

• 2 sweet potatoes, about 1 pound, cut into 1/2-inch cubes (3 1/2 cups)
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• Kosher salt
• 10 corn tortillas, each 5 1/2 inches in diameter
• Nonstick cooking spray
• 1/2 teaspoon chili powder
• Grated zest and juice of 1 lime,l
• 1 small onion, chopped
• 2 tablespoons adobo sauce from canned chipotle in adobo sauce
• 1 teaspoon tomato paste
• One 14-ounce can pinto beans, drained and rinsed
• 1 tomato, roughly chopped
• 1/2 serrano chile, seeded if desired, chopped
• 1 1/2 cups shredded Cheddar
• 1/2 avocado, sliced
• 1/4 cup fresh cilantro leaves

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