Sweet potato stuffed with Pinto bean and Corn

Bake the sweet potatoes until fork tender.

In a bowl combine the pinto beans, Garlic, tomato, corn, cilantro, red onion. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.

Cut sweet potatoes in half and scoop little baked potato to create some space for filling, mix remove sweet potato with prepared pinto bean and corn mixture. Fill it in the scooped sweet potato. Top with guacamole and vegan sour cream.

Squeeze lemon on top it and ready to enjoy.