2 large sweet potatoes
2 6 inch white corn tortillas, halved and cut into thin strips
1 shallot, peeled and chopped
1 can (15.5 oz) black beans, drained and rinsed
1 Roma tomato, chopped
1/2 jalapeno pepper, seeded and fine diced
1/4 c. fresh cilantro, rough chopped
1 Tbs. Taco seasoning
1 c. shredded white cheddar
* Optional: 2 Fried Eggs
Pierce the sweet potatoes with a fork multiple times on the outside of the sweet potatoes. Microwave them for 10 minutes (or more) until the outside of the potato is easily pierced with a fork. While the potatoes are cooking, preheat the oven to 450 degrees.
Layer a small plate with a piece of paper towel. In a medium size frying pan, heat a pan over medium-high heat add 3 Tbs. of olive oil. When the oil is hot add in the corn tortillas and continually stir until the color turns a golden brown and they are crunchy. Scoop out of the oil and place to cool on the paper towel. Sprinkle with a small amount of salt.
In the same pan (no need to wipe down), add the shallot and jalapeno. Cook until the onions are softened, which is about 3-5 minutes. Add in the beans, half of the taco seasoning and 1/2 c. water. Cook until the water has evaporated (another 5 minutes). Remove the pan from the heat.
Cut each sweet potato in half 3/4 of the way down, and place on a baking sheet lined with tinfoil and cooking spray. Sprinkle the insides with the remaining taco seasoning and half of the white cheddar. Bake for 5 minutes until the cheese is melted.
Place each potato on your serving plates. Divide the bean mixture in half and spoon into the middle of the potatoes. Top with the fried egg (optional), cilantro, tomato, sour cream, the remaining shredded cheese and last but not least, the fried corn tortilla strips.