Ingredients

Instructions

1. 1

   Roast Sweet Potatoes

   Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Rub with olive oil and season with salt and pepper. Place on a baking sheet and roast for 40-50 minutes, or until tender.

2. 2

   Cook Chorizo and Aromatics

   While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving drippings in the skillet. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

3. 3

   Combine Filling Ingredients

   Stir the cooked chorizo back into the skillet with the onions and garlic. Add black beans, diced tomatoes with green chilies, cumin, and chili powder. Bring to a simmer and cook for 5 minutes, stirring occasionally, until flavors meld and the sauce has slightly thickened.

4. 4

   Stuff and Serve

   Once sweet potatoes are tender, carefully slice them open lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork. Spoon the chorizo and bean mixture into each sweet potato. Garnish with cilantro, cotija cheese (if using), and a dollop of sour cream or Greek yogurt.