Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the sweet potatoes. Drain and rinse the beans. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the drained beans, tomatoes, spice blend, pepper sofrito, guajillo sauce, and 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Add the chorizo in an even layer (tearing into bite-sized pieces before adding). Tightly cover the tray with foil and bake 14 to 16 minutes, or until slightly thickened and the chorizo is cooked through. Remove from the oven. Carefully remove the foil. Using the back of a spoon, carefully press down on the tomatoes to burst. Add the cheddar and monterey jack; stir to combine.

Meanwhile, using a fork, prick a few holes in each sweet potato. Wrap each sweet potato in a damp paper towel. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. Carefully halve the cooked sweet potatoes lengthwise; season with salt and pepper. Using a fork, lightly mash the flesh. Serve the mashed sweet potatoes topped with the cheesy bean mixture, sour cream, cilantro sauce, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Enjoy!