This time I did add some salsa to the black beans for additional flavour, and used cheddar cheese instead of sour cream to top it off — a lot of cheddar cheese :-)
This is kind of like eating a chili-stuffed potato. I'm crazy for sweet potatoes — so so much better! I'd highly recommend this for a hearty vegetarian dinner winter or summer. Yum!
Sweet Potatoes with Warm Black Bean Saladhttp://www.eatingwell.com/recipes/sweet_potatoes_with_warm_black_bean_salad.html
From EatingWell: December 2005/January 2006, EatingWell Serves TwoFor 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.
4 servings | Active Time: 15 minutes | Total Time: 25 minutes
- 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
- 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.
NutritionPer serving : 295 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 6 mg Cholesterol; 52 g Carbohydrates; 8 g Protein; 9 g Fiber; 572 mg Sodium; 541 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable 1/2 fat