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    Black Bean-Smothered Sweet Potatoes

    For a quick and satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it’s full of fiber.

    Ingredients

    • 2 medium sweet potatoes
    • 1 15-ounce can black beans, rinsed
    • 1 medium tomato, diced
    • 2 teaspoons extra-virgin olive oil
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon salt
    • 2 tablespoons reduced-fat sour cream
    • 2 tablespoons chopped fresh cilantro

    Instructions

    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°F until tender all the way to the center, about 1 hour.)
    Step 2
    Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
    Step 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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