Mexican Stuffed Sweet Potatoes

2 sweet potatoes

1 Tbsp. olive oil

1/4 cup chopped red onion

1/4 cup chopped bell pepper

1/2 cup corn

1/2 cup cooked quinoa

1 cup black beans, drained and rinsed

3 cloves garlic, minced

1 Tbsp. chili powder

1 tsp. cumin

1/2 tsp. paprika

1/2 tsp. salt

1 tsp. hot sauce

Avocado, Cheddar cheese, sour cream and cilantro, for garnish

Preheat oven to 400°.

Place sweet potatoes on a baking sheet and prick with a fork. Bake for 40 minutes.

In a large skillet, heat oil over medium heat. Add onion and pepper and cook about 5 minutes. Add corn, quinoa, black beans, garlic, chili powder, cumin, paprika, salt and hot sauce. Cook 2 to 3 more minutes.

Remove sweet potatoes from oven and let rest 5 minutes. Slice in half and top each with the quinoa mixture. Serve with avocado, cheese, sour cream and cilantro.