Sweet Potato Nachos

For the sweet potato chips:

• 3 large sweet potatoes (about 2 lbs), peeled
• 3 tablespoons olive oil
• 1 tablespoon taco seasoning

For the toppings:

• 1/3 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup pulled rotisserie chicken
• 1 1/2 cups Mexican cheese blend, shredded
• 1/2 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup sliced bell pepper
• 1 cup cherry tomatoes, chopped
• 1/4 cup diced red onion
• 1 jalapeño, thinly sliced
• 1 ripe avocado, sliced
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped