Active Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 2 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 1 medium tomato, diced
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 2 tablespoons reduced-fat sour cream
- OR 2 tablespoons plain Greek yogurt
- 2 tablespoons chopped fresh cilantro
Directions:
- 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 425F until tender all the way to the center, about 1 hour.)
- 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.)
- 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.
Nutrition Information:
Per serving: 308 calories; 7g fat; 13g fiber; 52g carbohydrates; 11g protein; 14g sugars
Original recipe from EatingWell.com can be found here!
