Categories: Vegetarian

Ingredients

• 2 medium sized sweet potatoes
• 1/4 cup fat free Greek yogurt (or light sour cream)
• 1/2 tsp taco seasoning
• 1/2 tsp olive or canola oil
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1/2 tsp chili powder
• 1/4 tsp paprika or smoked paprika
• 1/4 tsp cumin
• a pinch of salt
• 2/3 cups canned black beans, rinsed and drained
• 1/4 cup mild or spicy salsa
• 1/4 cup reduced fat Mexican cheese blend
• 1/8 cup chopped scallions or cilantro

Directions

1. Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°F.

2. Combine yogurt and taco seasoning in a small bowl, mix well.

3. Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).

4. Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!

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