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Ingredients Jump to Instructions ↓

  1. 4 medium sized sweet potatoes

  2. 1/2 cup fat free Greek yogurt (or light sour cream)

  3. 1 tsp taco seasoning

  4. 1 tsp olive or canola oil

  5. 1 red bell pepper, diced

  6. 1/2 red onion, diced

  7. 1 tsp chili powder

  8. 1/2 tsp paprika or smoked paprika

  9. 1/2 tsp cumin

  10. a pinch of salt

  11. 1-1/3 cups canned black beans, rinsed and drained

  12. 1/2 cup mild or spicy salsa

  13. 1/2 cup reduced fat Mexican cheese blend

  14. 1/4 cup chopped scallions or cilantro

Instructions Jump to Ingredients ↑

  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!

  5. Anjali Shah is a food writer and owner of The Picky Eater , a healthy food and lifestyle blog. Follow her on Twitter , Facebook , Pinterest , or Google+.

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