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 (1 tsp), Ground Black Pepper (as needed), Chili Powder (2 tsp), Ground Cumin (1 tsp), Ground Coriander (as needed), Dried Oregano (as needed), and Cayenne Pepper (as needed) (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.