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.
Black Bean-Smothered Sweet Potatoes
- 2 small 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 nonfat plain greek yogurt (as substitute for sour cream)
- 2 tablespoons chopped fresh cilantro
- Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, about 10 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour.)
- 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.)
- 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 greek yogurt and a sprinkle of cilantro.
Adapted from Eating Well
