1-First, poke holes in each of the 4 medium sweet potatoes with a fork. Cook them in the microwave for about 8-10 minutes until soft, or bake at 400°F for 45 minutes for a richer flavor.

2-In a small bowl, mix the 1/2 cup fat-free Greek yogurt with taco seasoning to create a creamy topping.

3-Heat 1 teaspoon olive or canola oil in a medium pan over medium heat. Add 1 diced red bell pepper and 1/2 diced red onion, along with 1 teaspoon chili powder, 1/2 teaspoon paprika or smoked paprika, 1/2 teaspoon cumin, and a pinch of salt; cook for about 5 minutes until the onions soften.

4-Add 1 to 1 1/3 cups rinsed and drained black beans to the pan, stir, and heat through for another 5 minutes.

5-Once the sweet potatoes are cooked, slice them lengthwise or cut an oval shape on top and remove it to create an opening.

6-Top each potato with 1/2 cup reduced-fat Mexican cheese blend, the warm black bean mixture, the seasoned Greek yogurt, and 1/2 cup mild or spicy salsa.

7-Serve immediately, garnishing with 1/4 cup chopped scallions or cilantro for added freshness.