Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Wash sweet potatoes and poke a few times with a fork. Place on a baking sheet. Drizzle with oil and use your hands to make sure each potato is evenly coated in oil. Bake for 45-55 minutes or until potatoes are easily pierced with a fork. Set aside.

Step 3

While the potatoes bake, add the olive oil, onion, and pepper to a non-stick skillet over medium-high heat. Sauté until onions are translucent. Stir in the taco seasoning and garlic and sauté for 1 minute.

Step 4

Stir in the black beans, salsa, corn, and ~1/4 teaspoon sea salt. Cook for 2-3 minutes. Taste and add more salt if needed. Set aside.

Step 5

Add all of the avocado topping ingredients to a food processor and blend until smooth. I prefer a thick sauce that I can dollop on the potatoes, but you can add more water (1 tablespoon at a time) to make it thinner if you prefer.

Step 6

To assemble, cut potatoes in half lengthwise and use fork to fluff insides. Top with 1/4 black bean filling and add a dollop of avocado topping. Garnish with sliced jalapeños, chopped red onion, and cilantro if desired.