Black bean-smothered sweet potatoes

I can't remember where I got this recipe. I haven't made it in a long time because no one really liked it except me. But guess what folks, we're having it for dinner tonight because 1. it is easy, very very easy, and 2. there ain't much left in the fridge and I'm not going shopping.

This is a good meal to make in the summer because you can do the whole thing in the microwave.


2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1 medium tomato, diced
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt, or to taste
2 tablespoons reduced-fat sour cream
2 tablespoons 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 untiltender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwave-safe bowl, combine beans, tomato, oil, cumin, coriander and salt; microwave on high until just heatedthrough, 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 bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.