Shredded cheese(such as a smoked cheddar, or Monterrey jack)
Toasted pumpkin seeds
Preheat the oven to 350. Wash the sweet potatoes and scrub them if necessary, since you’ll be eating the skin. Poke a few holes in the potato with a sharp knife to allow the steam to escape while baking, and place on a baking sheet. Bake until soft and fully cooked, about an hour depending on the size of the sweet potato.
While the potatoes are roasting, make your bean filling. Start by warming the oil in a medium saucepan. Saute the onion with a pinch of salt until softened, about 8-10 minutes. Add in the garlic, pepper, cumin, oregano, cinnamon, salt, allspice, and lime zest and cook for 1 minute, stirring. Add in the tomato paste and cook, stirring, for another minute, then pour in the chicken stock. Add the beans and bring to a low simmer. Taste for seasoning and add more salt if needed, and keep warm until the sweet potatoes are finished.
To serve, Split the sweet potatoes in half lengthwise, and push the flesh around with the back side of a spoon to make room for the beans. Place in a shallow serving bowl and top with a scoop of black beans.Top as desired.