Prep ingredients: Preheat oven 400°F with a rack in the upper third. Peel sweet potatoes, then cut into ½-inch cubes. Halve onion, then peel and finely chop. Coarsely grate cheddar using the large holes of a box grater.

Start chili: Heat 2 tablespoons oil in a large skillet over medium-high. Add sweet potatoes and onions, and cook, stirring occasionally, until browned in spots and starting to soften slightly, about 5 minutes. Add all of the Tam-pico de gallo spice blend and cook 1 minute more.

Simmer chili: Add beans and their liquid and 1½ cups water. Bring to a simmer, then reduce heat to medium and cook until sweet potatoes are completely soft and chili is thickened, 10-12 minutes. Season to taste with salt and pepper.

Bake tortillas: While chili is simmering, stack tortillas and cut into 8 wedges. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil, ¼ teaspoon salt, and a few grinds pepper. Spread into an even layer. Bake in the upper third of oven until chips are golden brown and crisp, 7-10 minutes (watch closely).

Prep garnish: While tortillas bake, trim ends from radishes, then thinly slice into half moons. Roughly chop cilantro leaves and stems. In a small bowl, thin sour cream by adding 1 teaspoon of water at a time, to make a spoonable sauce. Season to taste with salt and pepper.

Bake nachos & serve: Using a large spoon, evenly distribute chili over chips, trying to cover them as much as possible. Top with grated cheddar. Return to oven, and bake just until cheese is melted, about 2 minutes. Remove from oven, then drizzle with sour cream and garnish with radishes and cilantro. Enjoy!