Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa

INGREDIENTS

small sweet potatoes (about 8 ounces each)

1/3 cup

quinoa (or 1 cup leftover cooked quinoa)

1 tbsp

olive oil

small yellow onion (diced)

small red bell pepper (diced)

jalapeno (cored, seeded, and finely chopped)

1/2 tsp

kosher salt

2 cloves

garlic (minced (about 2 teaspoons))

2 tsp

chili powder

1 1/2 tsp

smoked paprika

1/2 tsp

ground cumin

1 15 ounce can

low-sodium black beans (rinsed and drained)

2 tbsp

freshly squeezed lime juice (from about 1 lime)

1/2 cup

nonfat plain Greek yogurt

1 cup

shredded Monterey jack, pepper jack, or cheddar cheese (divided)

For serving: prepared salsa, chopped fresh cilantro, additional lime, sliced or diced avocado