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
Bell Peppers (1 cup)
until they begin to soften; about 5 minutes.
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)
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)
Sour Cream (1/2 cup)
Fresh Cilantro (1/3 cup)
, and any other toppings of choice.