Sweet Potatoes with Warm Black Bean Salad

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Active Time:  15 Minutes Total Time:  25 Minutes Yield:  4 servings For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well. RECIPE INGREDIENTS 4   medium sweet potatoes 1 15-ounce can  black beans, rinsed 2   medium tomatoes, diced 1 tablespoon  extra-virgin olive oil 1 teaspoon  ground cumin 1 teaspoon  ground coriander 3/4 teaspoon  salt 1/4 cup  reduced-fat sour cream 1/4 cup  chopped fresh cilantro	EatingWell Free Trial Issue! You May Also Like Sweet Potato & Cabbage Slaw See More Similar Recipes »
DIRECTIONS 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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes » Fast Microwave Meals

Nutrition Facts per Serving Yield: Yield:  4 servings

Calories: 295 Fat. Total: 6g Protein: 8g Carbohydrates, Total: 52g Fat, Saturated: 2g Fiber: 9g Cholesterol: 6mg Sodium: 572mg % Cal. from Fat: 18%