Chipotle Chicken Nachos med Jalapeño Yogurt

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1. 1
   Preheat the oven to 425° F.
2. 2
   In a large skillet, heat the olive oil over high heat. Add the chicken, sweet potato, and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, chili powder, cumin, garlic powder, red pepper flakes, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Stir in the black beans.
3. 3
   Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and spoon the chicken over top. Add the remaining cheese. Bake for 10-15 minutes or until the cheese has melted.
4. 4
   Meanwhile, make the yogurt. Combine all ingredients in a bowl. Season with a pinch of sea salt.
5. 5
   Serve the nachos hot out of the oven topped with yogurt, avocado, cilantro, onions, and lime juice.