Loaded Sheet Pan Nachos - alive magazine

Ingredients

• 9 oz (250 g) pkg tempeh
• 2 tsp (10 mL) avocado oil or grapeseed oil
• 8 oz (225 g) cremini or button mushrooms, stems removed, sliced
• 2 Tbsp (30 mL) tomato paste
• 14 oz (398 mL) can diced fire-roasted tomatoes
• 1 cup (250 mL) frozen corn kernels
• 1 chipotle chili pepper in adobo sauce, finely chopped
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) cumin
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) onion powder
• 1 1/2 cups (350 mL) cooked or canned black beans, rinsed and drained
• 5 cups (1.25 L) sweet potato chips, divided
• 1 cup (250 mL) shredded cheddar cheese, divided
• 1/2 cup (125 mL) thinly sliced radish, divided
• 1/2 cup (125 mL) chopped red onion, divided
• 1/4 cup (60 mL) pickled jalapeno pepper (optional), divided
• 1/3 cup (80 mL) chopped cilantro
• 1 avocado, cubed
• 1/2 lime