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Serving size 2
Prep Time
Total Time


2 medium sweet potatoes15 oz black beans, rinsed1 medium tomato, diced2 tsp extra virgin olive oil½ tsp ground cumin½ tsp ground coriander¼ tsp salt2 Tbsp reduced-fat sour cream2 Tbsp chopped fresh cilantro


1. 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 425ºF until tender all the way to the center, about 1 hour.)

2. Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3. 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. Top each with a dollop of sour cream and a sprinkle of cilantro.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 309 11%
  • Calories from fat 63 2%
  • Total Fat 7gm 21%
  • Sodium 492mg 52%
  • Total Carbohydrates 52gm
  • Fiber 13gm
  • Protein 11gm
  • Cholesterol 6mg 17%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Tomato, Bean & Legume, American, Easy, 30 Minute, Quick, Baking, Fall, Winter

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