Preheat oven to 450F. Pierce potatoes with a knife several times. Bake for about 50 minutes, or until soft throughout.

While the potatoes are baking, prepare the stuffing.

To make the Pico de Gallo: Combine all ingredients in a food processor, pulse until it reaches desired consistency. Taste to adjust salt as needed.

To make the Guacamole: In a medium bowl, combine avocado, 2 to 3 scoops of Pico de Gallo (you can add a lot or a little - whatever you prefer), cilantro, lime juice, and season with salt to taste.

In a medium sized pot over medium heat, add black beans and corn. Season with spices (cumin through salt and pepper). Once mixture is heated through, remove from heat.

Remove potatoes from oven and let sit for 10 to 15 minutes. Slice potatoes in half, stopping about 3/4 through so you don’t cut all the way through. Gently mash the center of each potato with a fork.

Then stuff the baked sweet potatoes with black bean mixture, pico de gallo, guacamole, and garnish with green onion.