| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 4 |
| 4 medium potato(es) | Sweet potato |
| 1/2 cup | Greek yogurt, plain, fat-free |
| 1 tsp | Taco seasoning mix, McCormick |
| 1 tsp | Extra virgin olive oil |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1/2 medium | Red onion (diced) |
| 1 tsp | Chili powder |
| 1/2 tsp | Paprika |
| 1/2 tsp | Cumin |
| 1 pinch | Salt |
| 1 1/3 cup | Black beans, canned (rinsed, drained) |
| 1/2 cup | Salsa, ready-to-serve |
| 1/2 cup shredded | Mexican cheese blend |
| 1/4 cup | Green onion, scallion, ramp (or cilantro) |
1. Bake potatoes 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, 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.
Serve and enjoy!
| Meat Alternative | 0.4 |
| Milk Alternative | 0.5 |
| Vegetables | 1.5 |
Beans
are a great source of plant-based protein and are high in fiber which may help to promote healthy digestion!
Sweet Potatoes
are a good source of beta carotene which is converted to vitamin A in the body and is important for immunity and vision health!
