This recipe (using Beyond Meat) can be switched up to use black beans if you prefer. I have to admit the texture of the Beyond Meat is less then appealing but once you cook it, it is really good – you have no idea you are not eating meat.
4 medium sized sweet potatoes
1 tsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1 package of Beyond Meat Ground (or you can use 1.5 cups of black beans)
TOPPING (mix the first two together for topping)
1/2 cup fat free Greek yogurt (you can also use sour cream if preferred)
1 tsp taco seasoning
1/2 cup reduced fat Mexican cheese blend – or really whatever cheese you have in the fridge
1/4 cup chopped scallions or cilantro (I use both)
Poke holes in the potato with a fork, bake about 45 minutes at 400°F. (you can microwave but I prefer the roasted skins in the oven)
Combine yogurt and taco seasoning in a small bowl, mix well – this is your topping.
Heat oil in a medium pot over medium heat.
Cook the Beyond Meat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Slice the potato lengthwise and across – I open them wide – and mash down the potato to create a large “bowl” so I can stuff with as much of the mixture as possible : )
- Stuff each potato to overflowing
Top with 2 tbsp shredded cheese, green onions and the Yogurt topping.
These taste even better the next day! I often double the recipe so that I have lunch for a couple of days as well (just heat in the microwave for 90 seconds). If there is leftover stuffing just use it in Tacos, or great on top of a salad (Voila taco salad)