Cheesy Twice-Baked Sweet Potatoes With Black Beans And Avocado - cooking recipe

Ingredients

1/4 cup raw pepitas or 1/4 cup sunflower seeds
3 1/3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
fresh ground black pepper
4 medium sweet potatoes, halved lengthwise (about 2 3/4lb.)
1 (15 1/2 ounce) can black beans or (15 1/2 ounce) can pinto beans, drained and rinsed
6 6 ounces monterey jack cheese (about 1 1/2 cups) or 6 ounces cheddar cheese, grated (about 1 1/2 cups)
1 ripe avocado, chopped
cilantro (optional)
sliced fresh chili pepper (optional)
1 lime (optional)

Preparation

Preheat oven to 425\u00b0F.
Toss pepitas with 1 teaspoon of the oil, 1/4 teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
Add a few grinds of pepper.
Transfer both baking sheets to oven.
Bake pepitas until golden, 5 to 6 minutes.
Remove from oven.
Continue baking potatoes until very tender, 22 to 28 minutes more.
Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
Divide mixture among skins and top with remaining 1/2 cup cheese.
Return to oven and broil until cheese is melted, 2 to 3 minutes.
Top with avocado and pepitas.
Top with avocado, chile peppers, and/or cilantro, as desired.
Serve with lime wedges.