|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 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!
are a great source of plant-based protein and are high in fiber which may help to promote healthy digestion!
are a good source of beta carotene which is converted to vitamin A in the body and is important for immunity and vision health!