Preheat oven to 425°F. Using a fork, poke multiple holes in each sweet potato. Place on a foil-lined baking sheet and bake for 55-60 minutes or until fork-tender.

large sweet potatoes

Meanwhile, prepare the Success Boil-in-Bag Tri-Color Quinoa according to package directions and set aside.

bag Success Boil-in-Bag Tri-Color Quinoa

Heat olive oil in a medium skillet over medium heat. Add diced red onion and poblano and sauté until softened, 5-7 minutes. Stir in cumin, chili powder, garlic powder, salt, and pepper, and continue sautéing for 1-2 minutes. Remove from heat.

tsp olive oil

red onion

poblano pepper

tsp chili powder

tsp cumin

tsp garlic powder

kosher salt

black pepper

Stir in prepared Success Boil-in-Bag Tri-Color Quinoa, black beans, corn, salsa, lime juice, and 1 cup cheese. Return to medium heat and stir until cheese is just melted.

cup black beans

cup corn

cup salsa

cup Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheese

juice of half a lime

Remove sweet potatoes from oven and carefully cut a slit in each down the center, pulling the sides apart slightly. Scoop roughly 2 tablespoons out (eating on the side or reserving for another use) then fold any extra skin over.

Divide the prepared mixture between each, then top each with some of the remaining cheese. Return to oven to bake for an additional 10 minutes.

cup Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheese

Remove sweet potatoes from oven and top with sour cream, diced avocado, cilantro, scallions, sliced jalapeño, and lime juice.

sour cream

avocado

cilantro

scallions

jalapeño

lime juice