Black Bean-Stuffed Sweet Potatoes

Meanwhile, drain and rinse corn, then pat dry with paper towels. Drain and rinse beans, then pat dry with paper towels. Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then corn, beans and Mexican Seasoning. Cook, stirring often, until corn has charred slightly, 5-6 min. Season with salt and pepper. Set aside.

Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic. Add tomatoes, half the cilantro, 1/2 tbsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

When sweet potatoes are fork-tender, remove from the oven. Let cool slightly, 2-3 min. Scoop out the inside of each sweet potato half, leaving a 1/4-inch border of sweet potato flesh. (NOTE: Use an oven mitt or towel when holding the sweet potatoes as they will still be hot!) Add scooped sweet potato, garlic and lime zest to the pan with beans and corn. Season with salt and pepper, then stir to combine.

Switch the oven to high broil. Return sweet potato skins to the same foil-lined baking sheet. Fill sweet potato skins with bean filling, then sprinkle cheese over top. Broil in the middle of the oven until cheese melts, 2-3 min.