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
or4 medium sweet potatoes
or1 15-ounce can black beans, rinsed
or2 medium tomatoes, diced
or1 tablespoon extra-virgin olive oil
or1 teaspoon ground cumin
or1 teaspoon ground coriander
or¼ cup reduced-fat sour cream
or¼ cup chopped fresh cilantro
Preparation
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°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 non-dairy sour cream and a sprinkle of cilantro.
