Start by preheating your oven to 425°F (about 215°C) and washing your sweet potatoes. Using a fork, puncture the sweet potato skins about 4-6 times around the outside of each potato and place them on a baking sheet. Bake the sweet potatoes in the preheated oven for 45-50 minutes, stopping to flip the sweet potatoes and rotating the baking tray halfway through. By the time the potatoes are done, they should be easily pierced by a fork. Set the baked sweet potatoes aside.**
Prepare your veggies by dicing the onion, bell pepper, jalapeño (if using), and mincing the garlic. Heat up the olive oil in a large pan over medium heat before adding in the onion and minced garlic and sauté, stirring to make sure everything cooks evenly, for 1-2 minutes or until the onion starts to soften. Next, add in the bell pepper, jalapeño (if using), paprika, chili powder, and salt, and stir thoroughly to ensure the veggies are evenly coated in the spices. Continue cooking until the veggies start to soften, or about another 3-5 mins, stirring occasionally.
Add the hot sauce, diced tomatoes, black beans, and veggie broth into the pan, stirring to combine, and turn up the heat until the mixture reaches a slow boil. Turn down the heat again to low and simmer the mixture for 10-15 minutes, covered with a lid. In the last 1-2 minutes of simmering, toss in the spinach and allow it to wilt down. Taste and add more salt as needed but the filling should be ready to go!
Cut the sweet potatoes in half and load up with a generous amount of the filling. Top with cilantro, dairy-free sour cream, hot sauce, diced jalapeño, and any other toppings as desired and enjoy!