I recently returned from a visit to Cocoa Beach, FL with my mom, and couldn’t help but share some photos with you. We spent a week with my grandparents. During that time there was a lot of relaxation, eating, and visiting the beach and pool. If you’re just here for the food, keep scrolling down!
Now, for the food! I’m always on the lookout for easy, healthy lunch (though it could easily be dinner, too) recipes like this one. This recipe comes from Skinnytaste, and serves 4.
- 4 medium sweet potatoes
- 1/2 cup fat free Greek yogurt
- 1 tsp taco seasoning
- 1 tsp olive oil
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- pinch of salt
- 1 1/3 cups canned black beans, rinsed and drained
- 1/2 cup salsa
- 1/2 cup Mexican cheese blend
If baking your potato, preheat the oven to 400 degrees F. Bake the sweet potato for 45 minutes, or until cooked through. Alternately, you can poke holes in it and microwave it on the potato setting for 8-10 minutes.
Combine the yogurt and taco seasoning in a bowl. Mix well and set aside.
Heat oil in a medium pot over medium heat. Add the peppers, onions, chili powder, paprika, cumin, and salt. Cook until the onions have caramelized slightly. Add the beans and salsa. Stir to combine and heat through.
Slice the potato lengthwise. Top with 2 tbs cheese, 1/3 cup of the bean mixture, and 2 tbs yogurt. Eat it!