Mexican Stuffed Sweet Potato

Preheat your oven to 200C. Rub 1 tablespoon of olive oil over your two sweet potatoes and roast them for 60 - 90 minutes. Slide a knife through the middle of the sweet potato to check for doneness (it should slide through easily).
2 sweet potatoes, 1 tbsp olive oil
Meanwhile, make the filling. Heat the remaining oil in a pan and add the diced onion and red pepper. Saute for 5-6 minutes until softened, and then add the minced garlic and cook for another minute.
1 tbsp olive oil, 1 medium red onion, 1 medium red pepper, 2 garlic cloves
Add the spices, drained black beans, and sweetcorn. Simmer everything for 4-5 minutes on low heat, stirring often.
400 g tinned black beans, 1 tsp smoked paprika, 0.5 tsp chili powder, 1 tsp cumin, 0.5 tsp oregano, Salt and pepper to taste, 200 g sweetcorn
Once the potatoes are cooked, cut them in half lengthwise, scoop out the sweet potato flesh, and add it to a bowl.
Mash the sweet potato and add the black bean mixture, sour cream, half of the cheese, and enchilada sauce (leave about 4 tablespoon to top the potatoes with). Mix everything.
2 tbsp sour cream, 50 g Cheddar cheese, 200 ml enchilada sauce
Spoon the mixture back into the sweet potato skins, topping with the remaining cheese.
50 g Cheddar cheese
Grill the potatoes for 4-5 minutes until the cheese is melted and golden.
Top with the guacamole and the remaining warmed enchilada sauce.
100 g guacamole