Preheat oven to 375°F/190 C. Line a baking pan with parchment or foil for easier clean up.

Wash sweet potatoes and cut off any damaged spots. Pierce with a knife in several spots along the top.

Place them in the baking pan. Bake for about 45 minutes or until very soft.

Dice the onion and tomatoes. Mince the jalapeno and garlic. For less spice, remove the ribs and seeds from the jalapeno.

Slice the bell pepper into thin strips.

In a large frying pan, heat the oil over medium. Add the diced onion and cook, stirring regularly, for 3-5 minutes until translucent.

Add the garlic, jalapeno, and all spices except salt. Toast for 2 minutes, stirring occasionally.

Add the tomatoes, beans, bell peppers, and salt. Cook for 2 minutes to release the juices.

Add the broth. Reduce heat to medium-low. Simmer for 15 minutes, stirring regularly.

Once the sweet potatoes are baked, remove from the oven and allow to cool slightly before slicing open. Fluff the interior with a fork to let the sauce sink into the potato flesh.

Serve by scooping a portion of the soupy beans into each potato. Top with avocado crema, sour cream, or salted crema.

Additional garnishes: Diced tomato, raw onion, cilantro, or a squeeze of lime juice.

Roast potatoes and prepare beans up to 3 days in advance. Store separately in the fridge and reheat in the oven or microwave.