Line baking sheet with parchment paper
Scatter diced sweet potato on baking tray into one single layer.
Drizzle sweet potato with 1 tbsp of olive oil and place in preheated oven at 425 for approx. 15 mins.
Remove sweet potato from oven once sweet potato is soft to the bite, but not crispy.
Lift sweet potato using parchment paper and set aside.
Heat 1 tbsp of olive oil in skillet then add garlic and saute until flavor releases.
Add corn and black beans and saute for approx. 5-7 mins. The black beans should be just a little mushy.
Place another layer of parchment paper on top of baking tray.
Scatter tortilla chips on backing tray, then scatter sweet potato on top.
Scatter black bean and corn mixture, then scatter tomato salsa.
Scatter cheese on top - add a little more or less according to preference.
Place the broiler on high, then place baking tray in the oven on the middle rack.
Allow the cheese to melt, then remove from oven.
Carefully lift away parchment paper with piled ingredients on top of serving platter, then drag away parchment paper and discard.
Fry eggs as preferred.
Scatter cilantro on top of the cheese, then layer avocado slices on top.
Place eggs on top and serve immediately with Crema Mexicana or sour cream