- 4 baked sweet potatoes I "bake" mine in the slow cooker
- 2 teaspoon olive oil
- 1/2 of a white onion chopped
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 15 ounce can black beans drained
- 1 cup spicy salsa or any salsa you prefer
- 1/2 cup plain greek yogurt
- 1/2 cup shredded Mexican Cheese
- 1/4 cup chopped cilantro
In a medium pan sauté, over medium heat, onion and garlic in the olive oil. Once the onion is translucent stir in chili powder, cumin, and coriander, Let the spices cook for about 2 minutes or until fragrant.
Stir in black beans and salsa. Cook until beans are heated through.
Slice sweet potatoes down the middle. Divide black bean mixture among sweet potatoes.
Top each stuffed sweet potato with 2 tablespoons greek yogurt and shredded cheese and 1 tablespoon chopped cilantro..
Make Ahead Instructions
The black bean mixture can be made a couple days ahead of time and stored in the refrigerator. Sweet potatoes can be made in the slow cooker the day of. Or you can make the sweet potatoes in advance, store in refrigerator, and warm up the day of.
**If you don't cook the sweet potatoes in the slow cooker you can baked them in the oven for 45 minutes to 1 hour at 400 degrees. Or you can cook them on the grill.
Serving: 1g | Calories: 334kcal | Carbohydrates: 61g | Protein: 15g | Fat: 4g | Fiber: 15g | Sugar: 8g