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Sweet Potatoes with Warm Black Bean Salad

  • 15 m
  • 25 m
Susan Herr
“For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.”

Ingredients

    • 4 medium sweet potatoes
    • 1 15-ounce can black beans, rinsed
    • 2 medium tomatoes, diced
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ¾ teaspoon salt
    • ¼ cup reduced-fat sour cream
    • ¼ cup chopped fresh cilantro

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 425°F until tender all the way to the center, about 1 hour.)
  • 2 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.)
  • 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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