Ingredients
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4 Medium Sized Sweet Potatoes
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1/2 Cup Fat Free Greek Yogurt or Light Sour Cream
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1 Tsp Taco Seasoning
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1 Tsp Olive or Canola Oil
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1 red bell pepper (diced)
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1/2 red onion (diced)
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1 Tsp Chili Powder
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1/2 Tsp Paprika or Smoked Paprika
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1/2 Tsp Cumin
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A Pinch of Salt
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1-1/3 Cups Canned Black Beans Rinsed and Drained
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1/2 Cup Mild or Spicy Salsa
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1/2 cup reduced-fat Mexican cheese blend
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1/4 Cup Chopped Scallions or Cilantro
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Directions
Prep Time: 10min | Cook Time: 55min | Serves: 4
Loaded baked sweet potatoes are so quick and easy to make, you can cook the potatoes in the microwave to make it quick, or use this oven recipe for baking sweet potates. A few of my other favorite sweet potato recipes are Italian-Style Stuffed Sweet Potatoes, Sloppy Joe Baked Sweet Potatoes, and Cheesy Baked Sweet Potato Skins.,This recipe is a guest post from The Picky Eater. I met Anjali in San Francisco a few years ago; she’s a sweet blogger who I instantly connected with, she is also a vegetarian and shared this delicious (yes, I tested this myself and now make it all the time) recipe with us, perfect for meatless Monday!,
,Turmeric Sweet Potato and Macadamia Nut Soup,No Bean Turkey and Sweet Potato Chili,Sweet Potato Fries in the Air Fryer
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Steps
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1
Done
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Combine yogurt and taco seasoning in a small bowl, mix well |
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2
Done
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Heat oil in a medium pot over medium heat. |
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3
Done
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Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. |
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4
Done
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Add black beans, stir to combine and heat through (about another 5 minutes). |
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5
Done
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Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. |
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6
Done
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Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. |
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7
Done
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Enjoy! |
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