Thinly slice sweet potato (I use a mandolin) and toss with olive oil and a pinch of salt. Spread evenly onto a lined baking tray and bake in pre-heated oven at 180˚C for approx. 15 minutes or until golden and tender.
Meanwhile prepare mince filling. In a deep frying pan, sauté onion, garlic and chilli in olive oil.
Add mince and cook until browned.
Add tomato paste and stir through.
Add diced tomatoes, paprika, cumin, salt and pepper and cook through. Stir regularly.
Prepare toppings. Make guacamole. In a medium bowl mash together avocado with coriander, lime juice, cumin, salt and pepper.
Arrange nachos onto a large serving share plate. Layer with baked sweet potato crisps. Top with mince fillings and black beans. Add spicy tomato sauce, guacamole and fresh coriander to serve.