Tex-Mex Loaded Baked Sweet Potatoes

Nov 6 2013

This recipe is a nutrient-rich solution for those nights you don’t want to worry about what’s for dinner.

Recipe courtesy of Skinnytaste.com.

Serves 4 

Dietitian's Tip: 

Sweet potatoes are a nutritious alternative to white potatoes. Their red color comes from vitamin A and beta-carotene which are important for eye sight and healthy skin. Add some shredded chicken or beef for protein to keep you feeling full longer.


4 medium sized sweet potatoes
½ cup fat free Greek yogurt (or light sour cream)
1 teaspoon low sodium taco seasoning
1 teaspoon olive oil
1 red pepper, diced (about ½ cup)
½ red onion, diced (about ½ cup)
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
A pinch of salt
1 1/3 cups canned reduced sodium black beans, rinsed and drained
½ cup reduced fat Mexican cheese blend
¼ cup chopped scallions or cilantro
½ cup salsa (optional)


Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake in the oven for about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or use a fork to pierce the skin.
Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp of salsa.

Nutrition Information: 

Per serving: 250 calories, 5 g total fat, 3 g saturated fat, 43 g carbohydrates, 11 g protein, 9 g fiber, 450 g sodium, 771 g potassium, 38 g magnesium, 199 g calcium