4 large, orange-fleshed sweet potatoes (yams)
2 tablespoons olive oil
2 red bell peppers, sliced
2 onions, sliced
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup canned black beans, drained and rinsed
2 teaspoons salt
2 cups shredded cheese (cheddar, jack, pepper jack or a mix)
Cilantro, chopped
Preheat the oven to 400 degrees F.
Poke several holes in the sweet potatoes with the tines of a fork and place the sweet potatoes on a baking sheet.
Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove the pan from the oven and raise the heat to 425 degrees F.
While the potatoes are baking, heat the oil in a skillet over medium-high heat.
Add the peppers, onions, cumin, chili powder and salt, and cook, stirring occasionally, until the vegetables are soft and beginning to brown, 15 to 20 minutes.
Stir in the beans and remove the pan from the heat.
Halve the cooked potatoes lengthwise and scoop out most of the flesh with a spoon into the pan with the peppers and onions, leaving about 1/4-inch attached to the skin to help hold the shape.
Mash the scooped-out potato with the peppers and onions using a potato masher or fork.
Spoon the filling back into the potato skins and sprinkle the cheese over the tops.
Bake in the preheated oven for 10 minutes, until the cheese is melted and bubbling.
Serve immediately, garnished with cilantro.
