Buffalo Chicken & Black Bean Stuffed Sweet Potatoes with Guacamole

Ingredients

• 2 medium sweet potatoes
• 1½ cups cooked shredded chicken (rotisserie works perfectly)
• 1 cup canned black beans, drained and rinsed
• 3 tbsp Buffalo-style hot sauce, or to taste
• 2 tbsp plain Greek yogurt
• ½ cup prepared guacamole
• ¼ cup crumbled feta or cojita cheese
• 2 tbsp chopped cilantro
• Lime edges on side

Directions

1. Pierce sweet potatoes with a fork and bake at 425°F for 45–55 minutes until fork tender.
2. In a skillet or microwave-safe bowl, warm the shredded chicken and black beans.
3. Stir in Buffalo sauce and Greek yogurt until the mixture is lightly coated.
4. Split the cooked sweet potatoes lengthwise and fluff the flesh with a fork.
5. Spoon the Buffalo chicken and black bean mixture over each potato.
6. Top with a generous scoop of guacamole, cheese and cilantro with lime wedges on the side.