6 medium sweet potatoes
1 medium yellow onion, diced
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon fennel seed, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄8 teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
½ teaspoon sea salt
3 tablespoons vegetable broth or water
1 14.5-ounce can fire-roasted tomatoes
2 15-ounce cans organic black beans, drained and rinsed
Green onion or chives, for serving
Preheat the oven to 450ºF.
Bake potatoes for 1 hour.
Meanwhile, make the black beans:
In a medium saucepan over medium-high heat, sauté the onion, garlic, oregano, fennel seed, cinnamon, cumin, nutmeg, pepper, and salt in vegetable broth until the onion softens, about 5 minutes.
Stir in the tomatoes with their juice and the beans, turn the heat to medium-low, cover, and cook until the tomatoes and beans have broken down slightly, about 15 minutes.
Uncover the pot and turn off the heat (the bean mixture will thicken as it cools slightly).
Cut a lengthwise slit on one side of each sweet potato.
Scoop out flesh into a bowl and mash well.
Refill each skin with the mashed sweet potato.
Top with 2/3 cup of the bean mixture and a sprinkling of snipped chives or green onion.