1cupshredded cheesePepper jack and cheddar work well
2tablespoonsfresh cilantrochopped, plus more for serving
OPTIONAL: sour creamsalsa, hot sauce, avocados
Instructions
Preheat the oven to 425°F. Scrub the sweet potatoes, rinse, and dry them thoroughly. Use a fork to poke several holes into each potato and place them on a baking sheet.
Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt. Bake until the potatoes are crisp on the outside and fork tender, about 50-55 minutes. Remove from the oven and set aside.
When the potatoes are almost done in the oven, cook and crumble the beef in a large skillet over medium-high heat. As it is cooking, sprinkle with the spice mix.
When the meat has browned, add the tomato sauce and the beans. Allow the sauce to simmer and thicken for a minute or two. Remove from the heat.
Slice each potato down the center and fluff the insides with a fork. Top each potato with the beef and bean mixture and sprinkle with cheese and cilantro. Add any additional toppings that you desire.