Loaded Sweet Potatoes

4 medium sweet potatoes
1 can black beans, drained and rinsed
16 ounces salsa (mild, medium or hot)
½ teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon Dijon mustard
Optional toppings: plain Greek yogurt or light sour cream, reduced-fat shredded cheddar cheese, minced cilantro

Bake the sweet potatoes in the oven or microwave. While the sweet potatoes are cooking, sauté the black beans, salsa, garlic powder, ground cumin and Dijon mustard in a saucepan over medium heat for about 5 minutes. Add a generous serving of black bean-salsa mixture to each potato and finish off with optional toppers if desired.
Place ½ cup bean-salsa mixture on each potato.