Ingredients
6small sweet potatoes,(about 2¼ lbs)
olive oil cooking spray
½tbsptaco seasoning
¼tspkosher salt
freshly ground black pepper,to taste
1cuprefried black beans,fat free
¾cupsalsa
¾cupcheddar,reduced fat, shredded
2scallions,thinly sliced
1tbspcilantro,chopped
Preparation
Preheat the oven to 400 degrees F. Adjust the oven rack to center of oven.
Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork.
Bake until fork-tender for 40 to 45 minutes. Allow cooling for 10 minutes. Switch oven from bake to broil.
Meanwhile, in a small bowl, combine the black beans with taco seasoning.
Cut the sweet potatoes in half and carefully scoop out the flesh with a metal spoon, leaving about ¼-inch of flesh intact.
Place the potatoes, skin side up back on the sheet pan, spray with olive oil, top with pinch salt and pepper, and broil for 2 to 3 minutes.
Remove skins from oven, turn over and fill each with black beans, 1 tablespoon of salsa, and 1 tablespoon of cheese.
Return to oven to broil for 2 minutes more.
Top with each skin with scallions and cilantro, serve, and enjoy!
