Bake The Sweet Potatoes:

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Pierce sweet potatoes with a fork and drizzle with 2 tablespoons of olive oil.
3. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
4. Place potatoes on prepared baking sheet and bake until tender, about 50-60 minutes.

Make The Filling:

1. Meanwhile, heat remaining oil in a large skillet over medium heat.
2. Add red onion and bell pepper, and cook until softened, about 5 minutes.
3. Add garlic, remaining salt and pepper, and cook until fragrant, about 30 seconds.
4. Stir in black beans and corn until just heated, about 2-3 minutes.
5. Remove from heat and stir in lime juice.

Stuff The Potatoes:

1. Cut each sweet potato in half lengthwise.
2. Scoop out a bit of flesh from center of each potato half and discard.
3. Fill each sweet potato half with black bean filling. Top evenly with enchilada sauce and cheese and place back onto prepared baking sheet.
4. Bake until cheese is melted, and edges are golden-brown, about 10-15 minutes.

Serve:

1. Remove from oven and allow to cool slightly.
2. Dollop each sweet potato with Good Foods Chunky Guacamole.
3. Garnish with cilantro and serve.

• 4 medium-size sweet potatoes

• 3 tbsp olive oil

• 2 tsp salt, divided

• 1 tsp pepper, divided

• 1 small red onion, finely diced

• 1 red bell pepper, finely diced

• 2 cloves garlic, minced

• 1 (15-oz) can black beans, drained and rinsed

• 1 cup corn kernels, drained

• 1 lime, juiced

• 1 cup red enchilada sauce

• 1 cup shredded Monterey Jack cheese

• 1 pkg Good Foods Chunky Guacamole

• 2 tbsp chopped fresh cilantro, for garnish