Mexican Stuffed Sweet Potatoes

• 2 sweet potatoes
• 1 Tbsp. olive oil
• 1/4 cup chopped red onion
• 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

Instructions

1. Preheat oven to 400°.
2. Place sweet potatoes on a baking sheet and prick with a fork. Bake for 40 minutes.
3. 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.
4. 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.