Enchilada-Stuffed Sweet Potatoes

• 4 medium sweet potatoes, scrubbed
• 1 tbs extra-virgin olive oil
• 1/2 cup red onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded, and diced
• 1/2 cup fresh or frozen corn
• 2 15-oz. cans of black beans, drained and rinsed
• 1/4 cup packed chopped fresh cilantro, plus more for serving
• 1 tbs fresh lime juice
• Kosher salt and freshly ground black pepper
• 2 cups Enchilada Sauce
• 1 cup shredded Mexican blend or pepper Jack cheese

Toppings:

• sour cream, for serving
• 1 ripe avocado, pitted, peeled, and diced or guacamole
• pico de gallo
• cilantro
• 1 handful crumbled queso fresco (optional)
• pickled red onions
• Frank’s hot sauce

Directions:

1. Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Use a fork to pierce the sweet potatoes all over. Place them on the lined baking sheet and bake for 50 to 60 minutes, until soft. Time will vary depending on the size of the sweet potato. Keep the oven on.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic and bell pepper and cook for 2 minutes. Stir in the black beans, corns, cilantro, and lime juice. Season with salt and pepper to taste, then continue cooking for 3 minutes. Set aside.
3. Slice the baked sweet potatoes in half lengthwise. Use a fork to smash down the flesh so you have more room to fill them.
4. Pour about ¼ cup enchilada sauce over each potato half. Spoon the black bean filling over the sauce and sprinkle evenly with cheese.
5. Arrange the sweet potatoes on the same baking sheet and bake for 5 to 10 minutes, until the cheese has melted.
6. Top with sour cream, avocado or guacamole, cilantro, queso fresco, and Frank’s hot sauce. Serve hot.