Nacho Baked Veg with Crispy Black Beans

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2 medium sweet potatoes, peeled or washed, each cut into 4 to 6 wedges

1/2 head cauliflower, cut into florets

1 large red onion, cut into 8 to 10 wedges

3 tablespoons olive oil (45 milliliters)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon onion powder

Kosher salt

One 15-ounce can black beans (540 milliliters), drained and rinsed

1 1/2 to 2 cups grated jalapeño jack cheese or nacho cheese blend

For Serving:

1/2 cup crumbled feta cheese

1 avocado, diced

3 green onions, thinly sliced

Pickled jalapeños

Cilantro

Prepared salsa

Plain Greek yogurt or skyr

Lime wedges

Hot sauce