Zucchini and Black Bean Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes (about 8 oz. each)

• 1 tablespoon extra-virgin olive oil

• 1 medium zucchini (about 6 oz.), chopped

• 1 cup sliced yellow onion

• ¼ teaspoon cayenne pepper

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

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 2 ounces white Cheddar cheese, shredded (about ½ cup)

• sour cream, cilantro, lime wedges, and green salad, for serving

Directions

1. Prick the sweet potatoes all over with a fork and place in a microwave-safe dish. Microwave on high until cooked through, about 12 minutes.

2. Meanwhile, heat the oil in a large nonstick skillet over medium-high. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5 to 7 minutes. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.

3. Split the sweet potatoes and loosen the insides with a fork. Divide the bean mixture, cheese, sour cream, and cilantro among the halves.