Ingredients

• 4 medium to large sweet potatoes
• 1/2 cup plain Greek yogurt
• 1 medium red onion, finely diced
• 1-1/2 tablespoons cooking oil
• 1 (1-ounce) package (low sodium) taco seasoning
• 1 (15-ounce) can unsalted black beans, drained & rinsed
• Handful of cilantro, chopped 
• 1/2 avocado, chopped (optional)

Instructions

1. Preheat oven to 350 F.
2. Place the sweet potatoes on a baking tray.  Bake for 55 to 65 minutes, or until a fork can easily be inserted into the potatoes. 
3. In a small bowl, whisk together the yogurt and taco seasoning. 
4. In a skillet, heat oil on medium heat.  Add in onion.  Sauté for 5 minutes, until the onions become translucent.
5. Add black beans to the skillet and stir to combine.  Cook about 5 minutes, stirring often, until the black beans are fully heated through. Take skillet off heat and set aside.
6. Let baked sweet potatoes cool slightly, then cut them in half.  Using a fork, shred the flesh from the skin so that the inside is mashed and easy to scoop out.
7. Spread ⅛ of the black bean mixture, cilantro, and cream sauce on top of each sweet potato half.  Top with chopped avocado, if desired. 
8. Refrigerate any leftovers within 2 hours.