Sweet Potatoes with Warm Black Bean Salad
By EatingWell.com
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.
| Prep Time: | 15 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients |
| | 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 |
Recipe Directions- 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.
Health Advantages: low calorie, high fiber, low sat fat, high potassium, heart healthy.
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