Sweet Potatoes with Warm Black Bean Salad

By cprzybyl

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

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.