4 sweet potatoes
1 (15-ounce) can black beans
2 medium tomatoes
1 Tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced fat (or vegan) sour cream, 4
1/4 cup minced fresh cilantro
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 425ºF 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.
Spoon the bean mixture into the well.
Top each with a dollop of sour cream and a sprinkle of cilantro.
Source; Eating Well; edited and posted by LuAnn