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Preheat oven to 425 degrees F. Prepare 2 large baking sheets with parchment paper.
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Rinse, scrub, and dry sweet potatoes (don't remove the peel), then cut into 1/4 inch thick wedges. Season with sea salt, pepper, and chili powder.
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Place both pans in the oven for 25-30 minutes, be sure to flip potatoes halfway through so that both sides are evenly roasted.
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Meanwhile, place a large skillet or wok over medium heat. Saute the onion, garlic, and pepper for 10-12 minutes or until the onion becomes translucent.
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Stir in the black beans, pickled jalapenos, cumin, chili powder, and salt (plus more to taste). Saute for 5 more minutes, then remove from heat and set aside.
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When sweet potatoes finish, plate a layer of potatoes, followed by a layer of beans, and finally any toppings as desired. Enjoy!