loaded sweet potatoes
This Mexican-inspired vegetarian loaded sweet potato is bursting with black beans, melted cheese, salsa, and a creamy topping. A flavorful and healthy 60-minute meal perfect for dinner or lunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 0.5 cup fat free Greek yogurt or light sour cream
- 1 tsp taco seasoning
- 1 tsp olive oil or canola oil
- 1 whole red bell pepper diced
- 0.5 whole red onion diced
- 1 tsp chili powder
- 0.5 tsp paprika or smoked paprika
- 0.5 tsp cumin
- 0.25 tsp salt a pinch
- 1.33 cups canned black beans rinsed and drained
- 0.5 cup mild or spicy salsa
- 0.5 cup reduced fat Mexican cheese blend
- 0.25 cup chopped scallions or cilantro
Instructions
Preparation Steps
- Poke holes in the sweet potatoes with a fork. Microwave on the potato setting until soft, about 8-10 minutes for 4 potatoes. Alternatively, bake in a 400°F oven for 45 minutes.
- In a small bowl, combine Greek yogurt and taco seasoning; mix well.
- Heat olive oil in a medium skillet over medium heat.
- Add red bell pepper, red onion, chili powder, paprika, cumin, and salt; cook until onions slightly caramelize, about 5 minutes.
- Add black beans and stir to combine; heat through for about 5 minutes.
- Slice each sweet potato lengthwise or use a fork to pierce an oval shape on top, then carefully remove the top to create a boat.
- Top each sweet potato with 2 tablespoons shredded cheese, 1/3 cup black bean mixture, 2 tablespoons Greek yogurt mixture, and 2 tablespoons salsa.
- Enjoy!
Notes
For added protein, try topping with grilled chicken or avocado slices. Customize with your favorite toppings such as guacamole or pumpkin seeds.