Ingredients Jump to Instructions ↓

  1. 2 medium sweet potatoes

  2. 1 15-ounce can black beans, rinsed

  3. 1 medium tomato, diced

  4. 2 teaspoons extra-virgin olive oil

  5. 1/2 teaspoon ground cumin

  6. 1/2 teaspoon ground coriander

  7. 1/4 teaspoon salt

  8. 2 tablespoons reduced-fat sour cream

  9. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425°F until tender all the way to the center, about 1 hour.)

  2. Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

  3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.


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