15oz can black beans, rinsed
4 medium-sized sweet potatoes, scrubbed
1 tbsp extra-virgin olive oil
2 medium tomatoes, diced
1 tsp ground coriander
1 tsp ground cumin
¾ tsp salt
¼ cup reduced-fat sour cream
¼ cup fresh cilantro, chopped
Preheat oven to 425 degrees Fahrenheit.
Prick the sweet potatoes with a fork a few times and bake in the oven for about one hour, or until tender. Remove from oven and allow to cool slightly.
In the meantime, place beans, tomatoes, olive oil, spices (cumin and coriander) in a saucepan. Season with salt and cook until heated through.
Cut each potato lengthwise and press open to make a well. Spoon the bean mixture on top in the center of the sweet potatoes, add a bit of sour cream and sprinkle with cilantro.
Enjoy this healthy lunch on a cold winter’s day. Serves 4.