Baked sweet potatoes topped with black beans, corn, jalapenos, guac, and Greek yogurt for a filling, healthy, and extremely delicious meal
WW My Ways Smart Points: 16 Green, 9 Blue, 3 Purple
Baking the Sweet Potatoes
I baked my sweet potatoes in the oven. I placed 4 potatoes on a sheet pan, poke them with a for a few times, and baked them at 400 degrees for 50 minutes. I had somewhat big potatoes and the cooking time will depend on the size, but 40-60 minutes should be good for most potatoes
Making the Southwest Topping
I sliced up my red pepper and onion nice and small and put them in a medium skillet over medium heat. I then added the garlic powder, chili powder, and paprika. I drained and rinsed a can of black beans and added it to the skillet. I drained the can of corn and then added that as well. I added a can of diced jalapenos and then cooked it all down until most of the moisture has gone, and everything was nicely coated in the seasoning.
Bringing it Together
I then scooped the sweet potatoes out of there shells and mashed it up. I divided the sweet potatoes between 4 bowls , and split the topping between the potatoes. When it came time for serving, I added an individual cup of guac and 1/4 cup of yogurt on each bowl. This meal reheats extremely well and works great for meal prep!