sweet potatoes with a warm black bean salad

Found this one while exploring the internet one day. I was intrigued by the whole “microwave your entire meal” concept and I liked that it was vegetarian.

It was REALLY good. One of those ones where you say, “WOW! I didn’t expect it to have this much flavor.”  I ended up making this as well for both my friend with Celiac’s AND my vegetarian friend who had just had a baby. So it works well for everyone!!

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 tbsp of the tubed fresh cilantro (you know, the kind you can put in your fridge- don’t judge- it’s all I had)
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. Mix together the cilantro and the sour cream until thoroughly blended and top each with a dollop of the cilantro sour cream.

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