Preheat the oven to 425°F then scrub the sweet potatoes and cut off any bad spots. Insert the knife into the center of each potato 3-4 times then place them directly on the rack of the oven. Place a layer of foil or parchment paper on the rack beneath them to catch any of the juices as they cook.  Bake for 30-45 minutes (time will vary depending on their size), until soft.

Meanwhile, prepare the filling by warming the olive oil in a large pot over medium heat. Add the onion and the peppers (bell pepper & jalapeno), sprinkle with salt & pepper and cook for about 3 minutes. Then add the cumin and the chili powder and cook for another 2 minutes while continuing to stir.

Next pour in the diced tomatoes, the adobo sauce with the chipotle pepper and the black beans. Stir everything together and cook over a low boil for 15-20 minutes.

Once the potatoes are done, remove them from the oven with oven mitts and transfer them to individual plates. Carefully slice them open down the center and then use a fork to lightly mash the inside. Spoon the black bean filling inside until each one is stuffed full then top with green onion, cilantro, and other desired toppings. Serve warm and enjoy!