This meal was surprisingly a HUGE hit in my family. Blew me away! I thought I was going to have to bribe and force my family to eat this. We will definitely make this again and again! I love Gina's Skinnytaste Blog. Here is the link to her recipe and below is what I did:) It's not a pretty dish (at least when I made it it wasn't) but it was very tasty! The original recipe is made to be vegetarian. You can keep it that way or add your favorite meat. I added pork from my southwestern green chili shredded pork but I think even shredded rotisserie chicken would be good in this too!
Ingredients:
- 4 medium sized sweet potatoes
- 1/2 cup fat free Greek yogurt
- 1 tsp taco seasoning (I make this recipe in large quantity and used 1 tsp of this)
- 1 tsp olive or canola oil
- 1 medium zucchini, cut into half moons 1 inch thick
- 1 small green chili- diced
- 1/2 sweet onion cut into rings
- 1 tsp chili powder
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp cumin
- a pinch of salt
- 1/2 can low sodium black beans, rinsed and drained
- 1/2 cup mild or spicy salsa
- 1/2 cup reduced fat Mexican cheese blend (I used shredded cheddar since I had it on hand)
- 1/4 cup chopped scallions or cilantro (I chopped up 2 green onions)
- 1 cup of any cooked meat you have (pork, chicken- shredded) OPTIONAL
Directions:
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 about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well. (I just added the taco seasoning right to the cup of yogurt, shown below, and stirred in well.
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 about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well. (I just added the taco seasoning right to the cup of yogurt, shown below, and stirred in well.
Heat oil in a medium pot over medium heat. Add peppers, onions, zucchini, 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 3 minutes). Add your cooked shredded meat. Cook till heated through. (I put a lid on this and cooked on low till I had everything else ready to go)
USE a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Sprinkle any green onions or cilantro over the top. Enjoy!
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| Greek Yogurt with taco seasoning mixed in (SO much better than sour cream!!) |
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| Cut open top, add cheese and veggie/meat/black bean mixture... |
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| Top with the yogurt and sprinkle on any other toppings. Dig in while hot!! |
