Preheat oven to 400 F. Cover large baking sheet with foil or parchment paper and spray with non-stick cooking spray.
Slice sweet potatoes into thin, ~¼ inch rounds and transfer to a large bowl. Drizzle with olive oil and spices and arrange evenly over sweet potatoes; toss to evenly coat.
Spread sweet potato rounds into an even layer on prepared baking sheet.
Bake sweet potatoes for about 25 minutes. Flip them over at 15 minutes using a spatula to cook evenly.
While they are baking, chop up the bell peppers, onion, jalapenos, avocado and/or any other desired toppings. Drain and rinse black beans & measure out corn; set aside.
Once sweet potatoes have baked for a total of ~25 minutes, flip once more. They should be close and piled on top of each other; then top with corn, black beans, peppers, onion, jalapeños and shredded cheese.
Place baking sheet back in oven and bake for an additional 6-7 minutes, or until cheese melts.
Remove from oven and add diced avocado and any other toppings you'd like! Serve hot.
Store in airtight container in refrigerator for up to 3 days.