3 tablespoons olive oil, plus extra for brushing on potato skins before baking
1 onion, diced
1 bell pepper, diced
15 ounces black beans, thoroughly rinsed and drained
1 chipotle pepper in adobo sauce, seeds removed and finely diced
½ cup organic frozen sweet corn
2 teaspoons garlic powder
1 teaspoon cumin
⅔ cup strained tomatoes (or tomato purée)
1 cup organic grated sharp cheddar cheese (optional)
2 tablespoons cilantro, chopped (optional)
Instructions
Preheat oven to 425 degrees F.
Cut potatoes in half lengthwise. Also cut a flat lengthwise notch from the back (the skin side) of each potato half, which allows the potato to lie flat and upright when served.
Arrange the potato halves on a parchment-lined baking sheet, skin-side-up, flat-side-down, so that no two are overlapping. Brush the skins with a bit of olive oil.
Bake for about 16-20 minutes, or until potatoes are tender and easily pierced with a fork.
Meanwhile, heat 3 tablespoons olive oil in a large sauté pan over medium heat. Add the onion and bell pepper and cook until softened, about 3-4 minutes.
Add the black beans, chipotle, and sweet corn. Stir and season with salt and pepper. Add the garlic powder and cumin and stir until well combined. Add the strained tomatoes, stir and cook 2-3 minutes more. Season to taste with salt and pepper.
Top each baked sweet potato with heaping spoonfuls of the enchilada mixture. Sprinkle grated cheese all over the mixture (optional) and top with chopped cilantro (optional).