Black Bean Salad Stuffed Sweet Potatoes
Sweet potatoes and black beans are full of fiber and other nutrition, in this recipe we use both of them to make a scrumptious dish.
Yield
4 servingsPrep
5 minCook
18 minReady
26 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
sweet potatoes, or yams
|
|
| 15 | ounces |
black beans
1 can, rinsed |
|
| 2 | medium |
tomatoes
diced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | cup |
sour cream, light
|
|
| ¼ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
sweet potatoes, or yams
|
|
| 433.5 | ml/g |
black beans
1 can, rinsed |
|
| 2 | medium |
tomatoes
diced |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 3.8 | ml |
salt
|
|
| 59 | ml |
sour cream, light
|
|
| 59 | ml |
cilantro
freshly chopped |
|
Directions
Prick sweet potatoes all over the body evenly with a fork.
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 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt, 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.
Serve warm.
