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Sweet Potatoes with Warm Black Bean Salad

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Nutritional Information
(per serving)
Calories295
Total Fat6g
Saturated Fat2g
Cholesterol6mg
Sodium572mg
Total Carbohydrate52g
Dietary Fiber--
Sugars--
Protein8g
Calcium--

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Ingredients

  • 4 medium sweet potatoes
  • 1 can(s) (15 ounce) black beans, rinsed
  • 2 medium tomatoes, diced
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 3/4 teaspoon(s) salt
  • 1/4 cup(s) reduced-fat sour cream
  • 1/4 cup(s) chopped fresh cilantro

Details

Servings 4
Adapted from realage.com

Preparation

Step 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 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.

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