0.5 | lb | Black beans - low sodium |
1 | tsp | coriander, ground |
1 | tsp | cumin, ground |
0.5 | unit | fresh cilantro - herb |
0.67 | tbsp | olive oil |
0.5 | tsp | salt |
0.25 | cup | sour cream - lowfat |
4 | unit | sweet potatoes |
2 | unit | tomatoes |
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. Serve with chopped cilantro and sour cream on the side for topping.