Wash the sweet potatoes, and rub them down with coconut oil.
Pierce the potatoes a few times with a fork and set on a parchment-lined baking sheet in the oven for 40-60 min.
Remove the potatoes from the oven, once a fork easily pierces through to the middle.
In a small bowl, mash the avocado with the garlic and lime juice.
Chop any vegetables you haven’t prepped yet, and mix them well in a medium bowl with the beans and cilantro.
Once the potatoes are done cooking, slice them down the middle, about 1/2 inch from each end. This way, once you open them, you can push the ends together to kind of scrunch it open more in the middle.
Put a scoop of the veggie and bean mix into each potato, then a scoop of the avocado mixture, top with a little more veggies and beans.
Sprinkle with salt, toasted sesame seeds and cotija. For a crunchy, spicy kick – top with crumbled jalapeño crackers!
