Stuffed Sweet Potatoes

4 medium sweet potatoes
1/2 cup fat free Greek yogurt
1 tsp. taco seasoning
1 tsp. olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp. chili powder
1/2 tsp. paprika or smoked paprika
1/2 tsp. cumin
Salt to taste
1 1/3 cups canned black beans, rinsed and drained
1/2 cup salsa
1/2 cup reduced-fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

Preheat oven to 400 degrees F. Place sweet potatoes on a piece of aluminum foil on oven rack and bake for 45 minutes to one hour, or until fully cooked.

Combine yogurt and taco seasoning and set aside.

Heat olive oil in a nonstick skillet and add bell pepper, onion, chili powder, paprika, cumin and salt. Cook about 5 minutes or until onions begin to brown. Stir in black beans and continue to cook 5 minutes.

Slice each sweet potato lengthwise and open. Top each potato with 1/3 cup of black bean mixture, 2 Tbsp. shredded cheese, 2 Tbsp. yogurt mixture and 2 Tbsp. salsa. Garnish with chopped scallions or chopped cilantro and serve.

Serves 4
WW Smart Points per serving: 10