| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 4 |
| 1 can (15oz) | Black beans, canned (rinsed, drained) |
| 1/2 cup shredded | Cheddar cheese, reduced fat (18%) |
| 57 gm | Chicken, cooked (about 1/2 cup) |
| 3/4 cup | Salsa, ready-to-serve |
| 3 medium potato(es) | Sweet potato |
Preheat the oven to 400*F.
Scrub sweet potatoes and poke a few times with a knife. Wrap in foil {if desired and bake on a baking sheet for 1 hour [or cook potatoes in a microwave for 4-8 minutes per potato].
Take potatoes out of oven and let cool for a few minutes. Unwrap and slice in half {from end to end}. Transfer potato halves to a baking sheet.
Meanwhile, stir together chicken, black beans, and salsa.
Use a spoon to scoop out some {about a tablespoon or so} of the inside of each sweet potato to make some room for your filling. Pack about 1/3 to 1/2 cup chicken-bean-salsa filling onto each potato.
Bake in oven for 10 minutes until filling is hot. Serve or if desired, top each potato with about 2 tablespoons of cheese and bake another 5 minutes.
Enjoy!
| Meat | 0.2 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.3 |
| Vegetables | 1.2 |
