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 minIngredients
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.
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