Sweet Potato with Black Beans

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Greek yogurt

  Plain, whole fat

  4 oz or 113g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Preheat oven to 400 degrees F. Prick the sweet potato all over with a fork and bake for about 45 minutes to 1 hour, until tender.
2. 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.
3. Stir in black beans and salsa. Cook until beans are heated through.
4. Slice sweet potatoes down the middle. Divide black bean mixture among sweet potatoes.
5. Top each stuffed sweet potato with 2 tablespoons greek yogurt and shredded cheese and 1 tablespoon chopped cilantro.

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