i am making this for dinner tomorrow night and i am quite excited..
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 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.
i love that this meal has the microwave option. i won't have to use it tomorrow but it's nice to know i can in the future. also, i will be adding some frozen corn, garlic and onion into the mix.