Southwestern Stuffed Sweet Potatoes
The week after Labor Day: you’re kinda sad summer’s over, kinda excited about the fall, kinda want to do a little cooking, and definitely want to maximize time spent outside during the last few weeks of nice weather. Enter: these 20-minute Southwestern Stuffed Sweet Potatoes.
Servings 4 potatoes
Ingredients
- 4 small to medium sweet potatoes
- 1 red bell pepper
- 1 green bell pepper
- 1/2 medium yellow onion
- 1 tablespoon olive oil
- 1 15- oz. jar low sodium black beans
- 6 oz. plain Greek yogurt
- 1 tablespoon or more taco seasoning, divided
- Salt
- Pepper
- Optional toppings: avocado shredded cheese, crushed tortilla chips
Instructions
- Wash and dry sweet potatoes. Pierce them throughout with a fork. Place on a plate and microwave on high for 8-10, until soft. (You may need to microwave them 2 at a time depending on the size/power of your microwave). Let cool for a few minutes once done.
- While sweet potatoes are in the microwave, slice bell peppers and onion into thin strips.
- Add olive oil to a pan over medium high heat. Add onion, peppers, 1/2 tablespoon taco seasoning, salt and pepper and cook, stirring occasionally, until soft, about 6-8 minutes. Set aside.
- Drain and rinse black beans. Set aside.
- In a small bowl, mix plain Greek yogurt with remaining taco seasoning. Add salt to taste. Set aside.
- Slice cooked and cooled sweet potatoes in half lengthwise. Stuff each with sautéed peppers and onion and black beans. Top with a dollop of Greek yogurt.