Easy Loaded Sweet Potatoes Recipe
This Mexican-inspired vegetarian loaded sweet potato features zesty black beans, melted cheese, salsa, and a dollop of creamy Greek yogurt. A healthy, quick, and flavorful 20-minute meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 0.5 cup fat-free Greek yogurt or light sour cream
- 1 tsp taco seasoning
- 1 tsp olive oil
- 1 red bell pepper red bell pepper diced
- 0.5 red onion red onion diced
- 1 tsp chili powder
- 0.5 tsp paprika smoked paprika optional
- 0.5 tsp ground cumin
- 0.25 tsp salt a pinch
- 1.33 cups canned black beans rinsed and drained
- 0.5 cup mild or spicy salsa
- 0.5 cup reduced fat Mexican cheese blend shredded
- 0.25 cup chopped scallions or cilantro
Instructions
Preparation Steps
- Poke holes in each sweet potato with a fork. Microwave on high for about 8-10 minutes until soft, or bake in the oven at 400°F for 45 minutes until tender.
- In a small bowl, mix the Greek yogurt with taco seasoning until well combined.
- Heat olive oil in a medium skillet over medium heat.
- Add diced red bell pepper, red onion, chili powder, paprika, cumin, and salt. Cook until onions are softened and slightly caramelized, about 5 minutes.
- Stir in black beans and cook for another 5 minutes until heated through.
- Slice each cooked sweet potato lengthwise. Scoop out some of the flesh to create space for filling.
- Fill potatoes with black bean mixture, sprinkle with shredded cheese, top with seasoned Greek yogurt, and add a spoonful of salsa.
- Serve immediately and enjoy your loaded sweet potatoes!
Notes
For a non-vegetarian option, add grilled chicken or cooked ground turkey to the black bean mixture. Customize toppings to your liking!