• For a satisfying last minute dinner its hard to beat a sweet potato zapped in the microwave (or oven). The filling adds protein, and be sure to eat the skin for lots of fiber!
Makes 4 servings
4 medium sweet potatoes
1 15 oz. can of black beans, rinsed
2 med. Tomatoes, diced
1 tbsp. evoo (extra virgin olive oil)
1 tsp. ground cumin
1 tsp. ground coriander
¾ tsp. salt
¼ c. sour cream
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. ( If you would rather use the oven place on baking dish and bake at 425 about and hour)
2 Meanwhile, in a microwavable bowl, combine beans, tomatoes, oil, cumin, coriander, and salt; microwave on high until just heated through, 2 to 3 mins. ( I choose to heat in pan because I like my tomatoes cooked through).
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon bean mixture into the well. Top each with a dollop of sour cream.
Happy cooking,
Chaeli
Loved this recipe! So tasty!
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