Sweet potatoes with warm black bean salad

Indulge in the irresistible flavors of sweet potatoes complemented by a warm and savory black bean salad. A delightful fusion of hearty ingredients.

Ingredients:

• 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
• ¾ teaspoon salt
• ¼ cup reduced-fat sour cream
• ¼ cup chopped fresh cilantro

Instructions:

1. Poke sweet potatoes with a fork in multiple spots. Cook in the microwave on High until soft all the way through, for about 12 to 15 minutes. (Alternatively, place in a baking pan and cook at 220 °C until soft all the way through, approximately 1 hour.)
2. While the sweet potatoes are cooking, mix beans, tomatoes, oil, cumin, coriander, and salt in a medium microwave-safe bowl; heat in the microwave on High until warmed, for about 2 to 3 minutes. (Alternatively, warm in a small saucepan over medium heat.)
3. Once the sweet potatoes have cooled slightly, cut a lengthwise slit in each one, push open to create a cavity in the middle, and spoon the bean mixture into the cavity. Add a dollop of sour cream and a sprinkle of cilantro on top of each.

Summary:

• Calories: 1116 kcal
• Fat: 24 g
• Protein: 41 g
• Carbs: 191 g
• Potassium: 3848 mg
• Magnesium: 327 mg