Pierce sweet potatoes four to five times with a fork for ventilation. Microwave potatoes until easily pierced with knife tip, 10-12 minutes. (Microwaves vary in power; begin checking doneness every minute after 9 minutes.) Alternatively, bake potatoes on a foil-lined baking sheet in a 450 degree oven until easily pierced with a knife, 45-60 minutes. While potatoes cook, prepare ingredients.

Halve tortillas. Stack halves and cut into ¼" strips. Peel and halve shallot. Cut into ¼" dice. Drain black beans. Core tomato and cut into ¼" dice. Stem jalapeño, seed, remove ribs, and cut into ¼" dice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Mince cilantro (no need to stem).

Line a plate with a paper towel. Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tortilla strips to hot pan. Stir constantly until crispy, 2-4 minutes. Remove to towel-lined plate. Reserve pan; no need to wipe clean.

Return pan used to fry tortilla strips to medium-high heat. Add shallot to hot pan. Stir occasionally until softened, 3 minutes. Add beans and ½ cup water. Stir occasionally until water has evaporated, 3-5 minutes. Season with ¼ tsp. salt. Remove from burner.

Cut sweet potatoes lengthwise ¾ of the way through, leaving ¼ bottom of potato intact. Place on prepared baking sheet. Season with taco seasoning and a pinch of salt and pepper, and top with half the cheese (reserve remaining for garnish). Roast until cheese is melted, 3-5 minutes. Plate dish as pictured on front of card, garnishing with tomato, tortilla strips, jalapeño, cilantro, remaining cheese, and sour cream. Bon appétit!