Stuffed Mexican Sweet Potatoes

Directions

1. Preheat the oven to 450°F with the rack in the center, and set out the potatoes and toppings.
2. Wash the produce and cut the sweet potatoes in half lengthwise. Place the cut sides down on a sheet pan, rub with a little oil, and poke the skin with a fork.
3. Bake until the potatoes are fork-tender, about 25 minutes.
4. Meanwhile, heat a medium saucepan over medium heat and melt a small amount of butter.
5. Peel and finely dice the yellow onion and either press or mince the garlic; add them to the pan and cook until the onions are translucent, about 5 minutes.
6. Rinse and drain the black beans, then add them to the pan with the onions and garlic.
7. Drain the diced tomatoes and add them to the bean mixture.
8. Season the mixture with chili powder, ground cumin, salt, and cayenne; stir briefly until fragrant, about 15–30 seconds, then increase the heat to medium-high and cook until warmed through, mashing some beans with a potato masher as you go.
9. Remove the potatoes from the oven and let them cool for 5 minutes; scoop out the flesh, leaving the skins intact and a thin layer of potato inside, then combine the flesh with the bean mixture.
10. Grate the cheddar cheese and set aside; halve and pit the avocado, then scoop out the flesh in the skin and slice crosswise to keep the pieces intact for topping.
11. Rinse and chop the cilantro leaves, discarding the stems, and trim and chop the green onions.
12. To serve, spoon the bean mixture back into the potato skins, top with cheddar, avocado slices, cilantro, and green onions, and finish with a squeeze of lime before serving.