Preheat the oven to 375 degrees. Oil two rimmed baking sheets with olive oil and set aside. Thinly slice the sweet potato, then place the rounds on the trays, flipping once to coat each side with oil. Sprinkle on the seasonings. Bake for 15 minutes, then flip each round and bake for another 10-15 minutes. Keep a close eye on them for the last 5 minutes as they go from crispy to burnt quickly!
While the potatoes are baking, thinly slice the bell pepper, and onion, and sauté with the corn over medium high heat. Once they begin to caramelize, add the seasoning and stir frequently for a couple more minutes, before removing from heat.
During this time, I also rinse the beans and warm them in a small saucepan so that they don’t go onto the sweet potatoes cold.
Line a cast iron skillet with a round piece of parchment paper—I was out so used foil instead. Layer in the sweet potatoes, making sure to cover all the foil. Next, spoon on the beans, followed by the salsa, fajita veggies, and cheese.
Place the skillet under your broiler for 2 minutes. Set a timer, and be ready to pull it out!
Serve warm with a dollop of plain Greek yogurt, guacamole, and a couple squeezes of lime. Go team!