Vegetarian Mexican Stuffed Sweet Potatoes

Step 1

Preheat oven to 425

Step 2

Rinse and scrub sweet potatoes and poke holes with a fork

Step 3

Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender

Step 4

Cut sweet potatoes in half long ways

Step 5

Gently scoop out filling and place in a bowl - making sure to leave a little around the edges to keep the skins from falling apart (I used about 2 cups worth)

Step 6

Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder

Step 7

Stir until combined

Step 8

Scoop filling back into the 4 halves of the sweet potatoes

Step 9

Top each half with 1/4 cup shredded mexican cheese

Step 10

Bake at 425 for 5-10 minutes, or until cheese starts to brown

Step 11

Serve topped with sour cream

Step 12

Enjoy!