Ingredients
- 4 medium sized sweet potatoes, scrubbed and dried
- 1/2 cup Greek yogurt or light sour cream
- 1/2 teaspoon cumin, ancho chile powder and a pinch of salt
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 1 teaspoon chili powder
- 1/2 teaspoon of smoked paprika or paprika
- 1/2 teaspoon cumin
- pinch of salt
- 1 1/3 cups canned black beans, rinsed and drained
- 1/2 cup of mild or spicy salsa
- 1/2 cup of Mexican cheese blend
- 1/4 cup of scallions, chopped
- 4 tablespoons cilantro, chopped
Preparation
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Poke holes in the potatoes with fork or paring knife. Bake about 45 minutes or until potatoes are soft and cooked through.
- Combine yogurt, cumin, ancho chili powder and salt in a small bowl. Mix well and refrigerate until needed.
- Heat olive oil in a medium skillet over medium heat. Add the red onion and pepper and saute for 5 minutes. Add the chili powder, smoked paprika, cumin and salt to onion and pepper and throughly combine. Saute another 5 minutes.
- Add the black beans, stir to combine and heat through(another 4-5 minutes).
- Slice the potatoes lengthwise down the middle and squeeze or mash to open and soften inside.
- Top with 2 tablespoons of Greek yogurt mixture, then 2 tablespoons of shredded cheese, 1/3 cup of black bean mixture and 2 tablespoons of salsa. Garnish with scallions and cilantro.
Categories
- Dinner
- Lunch
- Side Dish
- Plant-Based Protein
- Vegetable
- Gluten Free
- Vegetarian
- MHealthy