Loaded Sweet Potatoes
Looking for a meatless meal that’s budget friendly, satisfying, and super simple to toss together on hectic weeknights? Enter my Loaded Sweet Potatoes.
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These scrumptious spuds are bursting with the good stuff: beta-carotene-rich tubers fiber-filled beans, and lycopene-loaded salsa. Feel free to add optional toppings of your choice to add extra flavor, fun, and your own personal flare; I love to top mine with Greek yogurt, cilantro and a sprinkle of shredded cheddar cheese, but anything goes. Pro tip: Go ahead and enjoy the sweet potato skin too…that’s where you’ll find most of the fiber!
Loaded Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 can black beans, drained and rinsed*
- 16 ounces salsa, mild, medium or hot
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon Dijon mustard
- Optional toppings: plain Greek yogurt or light sour cream, reduced-fat shredded cheddar cheese, minced cilantro
Instructions
- Bake the sweet potatoes in the oven or microwave. While the sweet potatoes are cooking, sauté the black beans, salsa, garlic powder, ground cumin and Dijon mustard in a saucepan over medium heat for about 5 minutes.
- Add a generous serving of black bean-salsa mixture to each potato and finish off with optional toppers if desired.
- *Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.