Used by permission. (c) Eating Well, Inc.
|2 medium sweet potatoes||1/2 teaspoon ground coriander|
|1 15-ounce can black beans, rinsed||1/4 teaspoon salt|
|1 medium tomato, diced||2 tablespoons reduced-fat sour cream|
|2 teaspoons extra-virgin olive oil||2 tablespoons chopped fresh cilantro|
|1/2 teaspoon ground cumin|
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, 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 sour cream and a sprinkle of cilantro.
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