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 lengthwise.  Using a fork, shred the flesh to separate 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.