Black Bean- Smothered Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From EatingWell: December 2005/January 2006 For a quick and satisfying last-minutes 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 potatoes, sweet |
15 ounce black beans, rinsed |
1 medium tomato, chopped |
2 teaspoons olive oil, extra-virgin |
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 |
Directions:
1. Prick sweet potatoes with a fork in several places. Microwave on High until tenter all the way to the center, 12 to 15 minute. (Alternately, place in a baking dish and bake at 425 until tender all the way to the center, about 1 hour.
2. Meanwhile, combine beans, tomato, oil, cumin, coriander and slat 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.)
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.
4. NOTE: Additional options- dash of cinnamon, diced jalepenos, shredded cheddar cheese, chopped green onion tops.
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