black bean stuffed sweet potatoes

Source

Ingredients

Display units in Metric

2	medium	sweet potatoes
1	(15oz) can	black beans rinsed
1	medium	tomato
1	tsp.	extra-virgin olive oil (at most)
¹⁄₂	tsp.	ground cumin
¹⁄₂	tsp.	ground coriander
2	Tbsp.	non-fat sour cream
2	Tbsp.	chopped parsley

Wash and dry potatoes. Put in the microwave bag, and microwave on high for 5-6 minutes depending on the size of the potatoes. Alternately, can bake at 425 degrees for about an hour or microwave without the bag for 12-15 minutes.

Meanwhile, combine beans, tomato, oil, cumin, coriander, and salt in a medium microwave-safe bowl; microwave on high until just heated through, about 2-3 minutes.

When 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 parsley.

Wash and dry potatoes. Put in the microwave bag, and microwave on high for 5-6 minutes depending on the size of the potatoes. Alternately, can bake at 425 degrees for about an hour or microwave without the bag for 12-15 minutes.
Meanwhile, combine beans, tomato, oil, cumin, coriander, and salt in a medium microwave-safe bowl; microwave on high until just heated through, about 2-3 minutes.
When 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 parsley.

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