Servings: 4

4 medium sweet potatoes 4 medium sweet potatoes
½ cup nonfat plain Greek yogurt ½ cup nonfat plain Greek yogurt
1½ teaspoons chili powder, divided 1½ teaspoons chili powder, divided
1 teaspoon ground cumin, divided 1 teaspoon ground cumin, divided
Dash of salt Dash of salt
1 teaspoon olive oil 1 teaspoon olive oil
1 red bell pepper 1 red bell pepper
½ red onion, diced ½ red onion, diced
½ teaspoon paprika ½ teaspoon paprika
1-15 ounce can black beans, rinsed and drained 1-15 ounce can black beans, rinsed and drained
½ cup shredded Mexican cheese blend ½ cup shredded Mexican cheese blend
¼ cup green onion ¼ cup green onion

Poke holes in sweet potato with fork.
Microwave potatoes 8 to 10 minutes or until potatoes are soft and cooked through.
In small bowl, mix together yogurt, ½ teaspoon chili powder, ½ teaspoon cumin, and salt; set aside.
In small nonstick skillet, heat oil and sauté bell pepper, onion, remaining 1 teaspoon chili powder, remaining ½ teaspoon cumin and paprika until onion is slightly carmelized, 5 minutes. Stir in black beans until heated.
Cut thin slice off top of potato and open wider by squeezing potato.
Top each potato with cheese, black bean mixture, yogurt mixture, and green onion.

372 calories  372 calories
5g fat  5g fat
2g saturated fat  2g saturated fat
9mg cholesterol  9mg cholesterol
567mg sodium  567mg sodium
66g carbohydrates  66g carbohydrates
13g sugar  13g sugar
14g fiber  14g fiber
16g protein  16g protein