Black Bean and Avocado Stuffed Sweet Potatoes

Steps

Every amount is written into the step where you use it.

1. Preheat the oven to 400°F. 10 min
2. Scrub 4 large sweet potatoes clean, pat dry, rub all over with 2 tablespoons olive oil, and sprinkle with ½ teaspoon of the kosher salt. 4 min
3. Finely dice ¼ cup red onion, halve 1 cup cherry tomatoes, and roughly chop ¼ cup fresh cilantro; set aside. 6 min
4. Measure 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper into a small bowl and stir to combine. 2 min
5. Pierce each sweet potato several times with a fork, place on a foil-lined baking sheet, and roast at 400°F for 45–50 minutes until a knife slides through the center with no resistance. 47 min
6. About 10 minutes before the potatoes finish, drain and rinse the two 15-oz cans of black beans, then warm them in a medium saucepan over medium heat with the spice blend and ½ teaspoon kosher salt, stirring occasionally, for 5 minutes until fragrant and heated through. 7 min
7. Stir 2 tablespoons freshly squeezed lime juice into the seasoned beans and remove from heat.
8. Halve, pit, and dice 2 ripe avocados just before serving. 3 min
9. Split each roasted sweet potato open lengthwise and press the ends to open it up, then spoon a generous portion of the seasoned black beans into each potato. 3 min
10. Top each potato with diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro; add a dollop of sour cream and a pinch of crumbled cotija cheese (both optional), and serve with lime wedges. 3 min