Makes 4 Servings
Macros: 282 Cal, Fat 5g, Carbs 47g, Protein 14g, Fibre 10g
4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt, or light sour cream
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro
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.
Combine yogurt and taco seasoning in a small bowl, mix well.
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).
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.