Loaded Sweet Potatoes with Black Beans and Cheddar

I love to prepare at least a few simple, veggie-forward meals every week. Sweet potatoes (and potatoes in general) are so versatile and this has quickly become one of my favorite ways to prepare them. The creamy sweet potato filling soaks up all the yummy juices from the black bean, corn and red pepper mixture. The layer of nutty melted cheddar really brings all of the flavors together. Serve topped with your favorite taco garnishes (I chose sour cream, cilantro, avocado, hot sauce and fresh lime juice).

1. Preheat oven to 400.
2. Pierce each sweet potato several times with a fork and rub lightly with 1 tablespoon of olive oil. Place on a parchment-lined baked sheet and roast for 45 minutes, or until tender when pierced with a knife.

3. While the potatoes bake, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add bell pepper and cook 3-4 minutes until softened. Stir in black beans, corn, chili powder, cumin, salt and pepper. Cook for another 3-5 minutes, stirring occasionally, until heated through. Stir in green onions and remove pan from heat.

4. Cut each sweet potato open lengthwise and gently fluff the inside with a fork. Spoon the black bean mixture over each sweet potato. Top with cheddar cheese and return to the oven for 5 minutes, just until the cheese melts.

4. Top with a dollop of sour cream (or Greek yogurt) and chopped cilantro. Add optional toppings like avocado, hot sauce and/or a squeeze of lime.

Loaded Sweet Potatoes with Black Beans and Cheddar

Serves 4

All you need:

4 medium sweet potatoes, scrubbed clean

2 tablespoons olive oil, divided

1 small red bell pepper, diced

1 (15 ounce) can black beans, drained and rinsed

1 cup corn kernels (fresh, frozen or canned)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

Freshly ground black pepper, to taste

2 green onions, sliced

1 cup freshly grated sharp cheddar cheese

1/4 cup sour cream (or plain Greek yogurt)

2 tablespoons chopped cilantro

Diced avocado, hot sauce and/or fresh lime juice, for serving

All you do:

1. Preheat oven to 400.
2. Pierce each sweet potato several times with a fork and rub lightly with 1 tablespoon of olive oil. Place on a parchment-lined baked sheet and roast for 45 minutes, or until tender when pierced with a knife.
3. While the potatoes bake, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add bell pepper and cook 3-4 minutes until softened. Stir in black beans, corn, chili powder, cumin, salt and pepper. Cook for another 3-5 minutes, stirring occasionally, until heated through. Stir in green onions and remove pan from heat.
4. Cut each sweet potato open lengthwise and gently fluff the inside with a fork. Spoon the black bean mixture over each sweet potato. Top with cheddar cheese and return to the oven for 5 minutes, just until the cheese melts.
5. Top with a dollop of sour cream (or Greek yogurt) and chopped cilantro. Add optional toppings like avocado, hot sauce and/or a squeeze of lime.