Loaded Baked Sweet Potato “Healthified”
Indulge in a delicious baked sweet potato inspired by Mexican flavors, generously stuffed with vibrant black beans, gooey cheese, and tangy salsa, topped off with a spoonful of cream. It’s hard to imagine a meal that’s quicker and more satisfying than this one, ready in just 20 minutes!
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Ingredients
- 4 medium sweet potatoes
- 1 red bell pepper
- 1/2 red onion
- 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
- 1/2 cup mild or spicy salsa
- 1/2 cup reduced fat Mexican cheese blend
- 1/4 cup chopped scallions or cilantro
- 1 tsp olive or canola oil
- 1/2 cup fat free Greek yogurt
- 1 tsp taco seasoning
Instructions
- 1
Use a fork to create several holes in each sweet potato, then place them in the microwave on the potato setting until they are tender and fully cooked (approximately 8-10 minutes on high for 4 potatoes). If you prefer using an oven, roast the potatoes for around 45 minutes at 400°F.
- 2
In a small mixing bowl, blend yogurt with taco seasoning until thoroughly combined.
- 3
In a medium saucepan, warm oil over medium heat.
- 4
Introduce the chopped peppers and onions to the pot, along with chili powder, paprika, cumin, and salt; sauté until the onions begin to caramelize, which should take about 5 minutes.
- 5
Incorporate the black beans, stirring to mix everything well and allowing it to heat through for another 5 minutes.
- 6
Carefully slice each sweet potato lengthwise down the center, or alternatively, you can pierce the top in an oval shape with a fork and then lift off the top portion of each potato.
- 7
Garnish each potato with 2 tablespoons of shredded cheese, a third of a cup of the black bean mixture, 2 tablespoons of the yogurt blend, and 2 tablespoons of salsa.
- 8
Dig in and enjoy your delicious creation!