Sweet Potatoes with Warm Black Bean Salad
posted by 4 years ago


4 medium sweet potatoes

1 (15-oz.) can black beans, rinsed and drained

2 medium tomatoes, diced

1 Tbs. extra-virgin olive oil

1 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. salt

1/4 c. reduced-fat sour cream, optional

1/4 c. fresh cilantro, chopped


Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes, or, place them in a baking dish and bake at 425 ° F until tender all the way to the center, about 1 hour. Meanwhile, combine beans, tomatoes, olive oil, cumin, coriander, and salt in a small saucepan over medium heat until just heated through. When potatoes are 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 if desired and a sprinkle of cilantro. (Serves: 4)

tags:  sweet potatoes with warm black bean salad, salads, vegetarian, dairy free, vegetables
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