Southwestern Stuffed Baked Sweet Potatoes

Preheat the oven to 425 degrees F (220 degrees C). Use a fork to pole holes into the Sweet Potatoes (6).

Bake the sweet potatoes right on the oven rack for 45 to 50 minutes or until the middle pierces easily with a fork. While they’re baking, cook the White Rice (1 cup) according to the package directions and set aside.

In a deep 12-inch skillet, heat the Olive Oil (2 Tbsp) over medium-high heat and cook the Onion (1) and Bell Pepper (1 cup) until they begin to soften; about 5 minutes.

Add the Garlic (2 cloves) and reduce heat to medium. Add the Kosher Salt (3/4 tsp), Ground Black Pepper (1/2 tsp), Chili Powder (1/2 Tbsp), Ground Cumin (1 tsp), Ground Coriander (1/2 tsp), Dried Oregano (1/2 tsp), and Cayenne Pepper (1/4 tsp) (if using), stirring to coat. Cook for 1 to 2 minutes until the garlic becomes aromatic.

Add the drained and rinsed Black Beans (1 can) and heat through over medium heat for about 2 to 3 minutes. Stir in a cup of cooked rice (or more, if you like).

Remove the potatoes from the oven and place them on a rimmed baking sheet. Turn the oven up to 450 degrees F (230 degrees C).

Cut the potatoes open a few inches, just enough to add the filling. Heap on the black bean and rice mixture and sprinkle a few tablespoons of Shredded Mexican Cheese Blend (1 cup) over each potato. Return to the preheated oven for 3 to 5 minutes, or until the cheese melts.

Remove from the oven and serve immediately with Salsa (1/2 cup), Avocado (1), Sour Cream (1/2 cup), Fresh Cilantro (1/3 cup), and any other toppings of choice.