Preheat your oven to 400 degrees fahrenheit. Line a baking sheet with foil. Thoroughly wash the sweet potatoes and poke them all over with a fork. Brush each sweet potato with some olive oil and sprinkle with salt.

Bake the potatoes on the prepared pan for 45 minutes to 1 hour. They should be fork tender. This may take longer depending on the size of the potatoes. Remove the potatoes from the oven, leaving the oven on, and allow them to cool until they can be handled.

While the potatoes are baking make the filling. In a large skillet over medium high heat, drizzle 1 tablespoon of olive oil in the pan and cook the ground beef and onions until the ground beef is completely browned, then drain off any excess oil.

To the skillet add the garlic, taco seasoning, corn, and black beans. Saute everything together until it is mixed together well and heated through. Add the cilantro, toss to incorporate and remove from heat.

Once the sweet potatoes are cool enough to be handled, cut a slit in each one lengthwise. Using a fork, fluff the insides somewhat and open the potatoes up. Fill each one with the filling and top them all with the pepper jack cheese.

Bake the potatoes until the cheese is melted and browning and the stuffing is warmed through.

Garnish the stuffed sweet potatoes with additional cilantro, serve with sour cream and limes and enjoy!!