Black Bean-Smothered Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 medium sweet potatoes |
1 can(s) 15 oz - black beans rinsed |
1 medium tomato diced |
2 teaspoon(s) extra-virgin olive oil |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) ground coriander |
1/2 teaspoon(s) salt |
2 tablespoon(s) reduced-fat sour cream |
2 tablespoon(s) fresh cilantro chopped |
Directions:
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 425ºF 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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