Zucchini & Black Bean Stuffed Sweet Potatoes

4 medium sweet potatoes
1 T. extra-virgin olive oil
1 medium zucchini, chopped
1 c. sliced yellow onion
1/4 t. cayenne pepper
1 15-oz. can black beans, drained and rinsed
1 t. kosher salt
1/2 t. black pepper
2 oz. (1/2 c.) white Cheddar cheese, shredded
Sour cream, cilantro, lime wedges, and green salad, for serving

Prick sweet potatoes all over with a fork and place in a microwave-safe dish. Microwave on high until cooked through, about 12 minutes.

Meanwhile, heat the oil in a large skillet over high heat. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5-7 minutes. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.

Split the sweet potatoes and loosen the sides with a fork. Divide the bean mixture and cheese among the halves. Serve with sour cream, cilantro, lime wedges, and salad on the side.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 186.