How to Make It
Prick the sweet potatoes all over with a fork and place in a microwave-safe dish. Microwave on high until cooked through, about 12 minutes.
Meanwhile, heat the oil in a large nonstick skillet over medium-high. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5 to 7 minutes. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.
Split the sweet potatoes and loosen the insides with a fork. Divide the bean mixture, cheese, sour cream, and cilantro among the halves. Serve with lime wedges and green salad.