Mexican Stuffed Sweet Potatoes

Step 1

Preheat the oven to 400 degrees F. Place sweet potatoes on a baking sheet lined with parchment paper. Prick each sweet potato with a fork a few times. Bake for 45 minutes or until cooked through. Alternatively, prick each sweet potato with a fork and cover them with a damp paper towel. Microwave for 8 minutes, flipping halfway through.

Step 2

When the sweet potatoes have 10-15 minutes remaining, warm a skillet on medium heat with the oil. Add diced onion and red bell pepper. Cook for 5 minutes, stirring frequently, or until the onions are fragrant and translucent. Add garlic, black beans, corn, tomato paste, spices, and coconut sugar. Cook for 5 minutes, stirring frequently.

Step 3

Slice the baked sweet potatoes in half. Fill with the black bean, corn, and pepper mixture. Top with guacamole, pico de gallo, a drizzle of vegan sour cream, or any toppings of your choosing. Enjoy!