3medium sweet potatoesof similar sizes and shapes for even cooking
15oz.can black beans, drained, rinsed, & dried
1/2red bell pepper,diced
1/2tsp.chili powder or 1/4 teaspoon cayenne pepper
Salt and black pepper,to taste
Optional toppings: diced avocado, sliced green onion, sour cream, salsa
Preheat oven to 400 degrees. Scrub sweet potatoes clean and dry the skin, poking each one a few times with a fork. Place sweet potatoes on one side of a baking sheet lined with parchment paper and put in oven for 50 minutes.
While sweet potatoes are baking, mix together black beans, diced bell pepper, red onion, chili powder or cayenne pepper, salt, and black pepper.
After 50 minutes, pull sweet potatoes out of the oven and add black bean mixture to the other side of the baking sheet. Return to oven for another 20 minutes, or until black beans are crispy and sweet potatoes are done (when a fork can be easily pushed through the middle of the sweet potato).
Make a shallow, vertical cut down the length of each sweet potato. (Don't slice all the way through it.) Fill each potato with black bean mixture and desired toppings and enjoy immediately.
The filling makes enough for 3 large or 4 small sweet potatoes. I used 2 large, so I had leftover filling and I added it to a salad another day.