Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, gluten-free)

Sweet Potato and Filling

medium/large sweet potato

heaping 1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn)

salt and pepper, optional and

heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, vegan cheese, etc.)

Avocado Crema

medium ripe Hass avocado, peeled and de-seeded, reserving a small portion for garnishing

sour cream (or vegan sour cream)

lime juice (from about medium 1 lime)

salt, to taste

water, if necessary

cilantro, optional for garnishing