1. Heat oven to 425°F (220°C).

2. Toss sweet potato rounds with olive oil, chili powder and salt; spread in a slightly overlapping layer on a lined sheet pan. Roast 20 minutes, flip, then roast 10–12 minutes more until tender with crisp edges.

3. Top with black beans, corn and cheese. Return to oven 5 minutes to melt. Drizzle with BBQ sauce and scatter red onion and pickled jalapeños.

4. Finish with cilantro and lime. Eat right off the pan.