Sweet meets savory in these black bean–stuffed sweet potatoes—loaded with protein, fiber, and zesty flavor for a wholesome meal that’s as colorful as it is satisfying!
Servings: 8
Ingredients
- 4 large sweet potatoes
- 1/2 cup plain Greek yogurt
- 1 package low sodium taco seasoning
- 1 medium red onion, finely diced
- 1 ½ tablespoons cooking oil
- 1 (15 oz) can unsalted black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1/2 avocado, chopped (optional)
Instructions
- Cook sweet potatoes. Option 1: Preheat oven to 350°F. Place the sweet potatoes on a baking tray and bake for 55 to 65 minutes, or until a fork can easily be inserted into the potatoes. Option 2: Poke sweet potatoes with a fork all over and microwave on high until soft.
- In a small bowl, whisk together the yogurt and taco seasoning. Set aside.
- In a skillet, heat oil on medium heat. Add the onion and sauté for 5 minutes, or until the onions become translucent and soft.
- 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 the skillet off the heat and set it aside.
- Let baked sweet potatoes cool slightly, then cut them in half lengthwise. Using a fork, shred the flesh to separate from the skin so that the inside is mashed and easy to scoop out.
- Evenly spread the black bean mixture, cilantro, and cream sauce on top of each sweet potato half. Top with chopped avocado, if desired.
- Refrigerate leftovers in an airtight container within 2 hours.
Nutrition Information
150 Calories│3g Fat (0.5g Saturated)│26g Carbohydrates│0g Added Sugar│5g Protein│200mg Sodium│5g Fiber