Slice tortillas into fourths. Spray a baking sheet or aluminum foil with coconut oil spray. Place tortilla wedges on sheet. Bake at 400° for 10-20 minutes, flipping halfway through.*
Layer baked tortilla chips, black beans, chopped red onions, sweet potato nacho cheese, black olives, and jalapeño on a baking sheet. Bake at 400° for 10-15 minutes.
Top with salsa, guacamole, and vegan sour cream.
I have noticed that cooking time for tortilla chips really depends upon the thickness of your tortillas. My corn tortillas are so fresh that they are still hot from the place I buy them. They are also thin and pliable. They take longer to cook than the thick tortillas.