Sweet Potatoes with Warm Black Bean Salad
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.
Ingredients
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4 medium sweet potatoes
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1 15-ounce can black beans, rinsed
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2 medium tomatoes, diced
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1 tablespoon extra-virgin olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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3/4 teaspoon salt
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1/4 cup reduced-fat sour cream
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1/4 cup chopped fresh cilantro
Directions
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.)
2.
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.)
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.
Nutrition information
Calories 295, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 6 mg, Sodium 572 mg, Carbohydrate 52 g, Fiber 9 g, Protein 8 g, Potassium 541 mg. Daily Values: Vitamin A 450%, Vitamin C 45%, Iron 15%. Exchanges: Starch 3,Vegetable 1,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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