Stuffed Sweet Potatoes With Beans And Guacamole

• 2 medium sweet potatoes (about 9 ounces each)
• 2 tablespoons melted virgin coconut or vegetable oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon cayenne pepper, divided
• 1/2 teaspoon ground cumin, divided
• 1 red onion, coarsely chopped
• 2 garlic cloves, finely chopped, divided
• 1 (15.5-ounce) can black beans, rinsed, drained
• 3/4 cup vegetable broth
• 1 ripe avocado
• 3 tablespoons chopped cilantro, divided
• 2 tablespoons fresh lime juice, divided
• 2 cups baby spinach (about 2 ounces)
• 1 ounce crumbled queso fresco (about 1/4 cup)
• Tortilla chips (optional; for serving)

1. Preheat oven to 450u0b0F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
2. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
3. Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
4. Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
5. Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
6. Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.

sweet potatoes, virgin coconut, kosher salt, cayenne pepper, ground cumin, red onion, garlic, black beans, vegetable broth, avocado, cilantro, lime juice, baby spinach, queso fresco, tortilla chips

Taken from www.epicurious.com/recipes/food/views/stuffed-sweet-potatoes-with-beans-and-guacamole (may not work)