Wash the sweet potatoes and place in a toaster oven. I baked mine for 30 minutes at 450 degrees, and then toasted them for 20 minutes. You can also use a regular oven.

Slice the bell peppers and onion, chop the garlic.

Heat up a cast-iron skillet on medium heat, once hot, add oil, then add the peppers, onion and garlic. Sauté 10 minutes, until golden-brown.

In the meantime, chop your chipotle peppers.

Once cooked, add salt to taste, black pepper, chipotle peppers and adobo sauce to the bell peppers. Lower the heat.

Add black beans.

Followed by water.

Finally some taco seasoning.

This is what you should have. Turn off the stove and set aside.

Grate the cheddar cheese, chop the cilantro and scallions.

Once your sweet potatoes are done, slice in half.

Scoop out most (but not all) of the flesh of the sweet potato into a bowl.

Add some (but not all) of the veggies.

Mix.

Stuff the sweet potatoes with the veggie mixture.

Top with cheddar cheese and scallions.

Bake for 10 minutes in a toaster oven or until melty.

This is what you should have.

Top with more scallions and fresh cilantro. Serve immediately.