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

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Cheddar cheese

  ½ cup, shredded or 57g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat the oven to 400°F. Prick each sweet potato several times with a fork, place on a baking sheet, and bake until very tender, 45 to 60 minutes.
2. About 10 minutes before the potatoes are done, warm the olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic; cook, stirring, until the onion is translucent.
3. Stir in the chili powder, cumin, and coriander; cook until fragrant, about 2 minutes. Add the black beans and salsa and simmer until heated through.
4. Split each sweet potato lengthwise and gently mash the flesh with a fork. Spoon the warm black bean mixture over the potatoes.
5. Top with Greek yogurt, shredded cheese, and chopped cilantro. Serve hot.