4 Servings 65 min Cook
2 Tsp Olive Oil
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1 Tsp Chili Powder
1/2 Tsp, ground Cumin
1/2 Tsp Coriander Seed
4 Sweetpotato, 5" long Sweet Potato
1 Can Canned Black Beans
2 Cup Salsa
2/3 Oz Greek Yogurt
1/2 Cup, shredded Mexican Cheese
1 Cup Fresh Cilantro
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.
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.