SWEET POTATOES: Wash and scrub two or three (1 pound total) sweet potatoes. Use a fork to pierce the skin-- about 6-8 pierces. Cook on a plate in the microwave for 5 minutes. Flip and microwave for another 3-5 minutes, or until potatoes are tender and can easily be pierced by a fork in the center. The time will vary, depending on the size of the potatoes. I have tested this recipe with 5 and 6-ounce sweet potatoes; larger potatoes will take longer. Remove from the microwave and let cool slightly.

SEASONINGS: Measure out the seasonings: 1 tablespoon chili powder, 1 teaspoon cumin, ⅛ teaspoon cayenne pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and salt and pepper. I add ¾ teaspoon salt and ¼ teaspoon pepper.

GROUND TURKEY: Meanwhile, heat 2 tablespoons olive oil over medium heat. Add the ground turkey, and cook until the ground turkey is mostly cooked through, about 5-7 minutes. Break up and crumble the meat with a wooden spoon as you cook. Drain off any accumulated liquid if needed. Add the seasonings to the mostly cooked ground turkey and cook for another 2-3 minutes or until fully cooked through.

FINISHING: While ground turkey is cooking, finish the potatoes. When the potatoes are cool enough to handle, cut off the ends and slice the potatoes in half. They should be tender enough that you can easily pull the skins off and discard. Dice the sweet potatoes into small ½-inch pieces. Add the diced sweet potatoes to the cooked ground turkey mixture, along with the drained and rinsed black beans. Stir everything to warm through and then sprinkle with cheese.

SERVE: Cover the skillet and allow the cheese to melt for 3-4 minutes (If needed, pop the skillet under the broiler for 1-2 minutes.) while preparing any desired toppings. Serve with your choice of toppings: freshly chopped cilantro or parsley, and fresh lime wedges. Add diced avocado, sour cream, or the sauce in Note 2.