| 12 | 25 | 278 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 18 min | 4 |
| 1 can (19oz) | Black beans, canned (rinsed) |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1 tsp | Cumin |
| 1 tbsp | Extra virgin olive oil |
| 3/4 tsp | Salt |
| 1/4 cup | Sour cream, fat free (vegan or dairy) |
| 4 medium potato | Sweet potato |
| 2 medium | Tomato (diced) |
| 1/2 medium | White onion (diced) |
| 2 clove(s) | Garlic (minced) |
| 2 tsp | Cayenne pepper (ground) |
| 2 tsp | Paprika, smoked (ground) |
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12 to 15 minutes.
Meanwhile, in a medium skillet, heat oil and saute onions until almost translucent, then add garlic. Saute for 1-2 minutes.
Add tomatoes and fresh cilantro. Saute for an additional 2 minutes, until tomatoes get soft. Add remaining ingredients, mix together and cook until beans are heated through and soft.
When just cool enough to handle, cut each sweet potato lengthwise.
Press the sides to open the center & make a well.
Spoon the bean mixture into the well.
Optional: Top each with a dollop of sour cream (vegan or dairy) and salsa.
| Meat Alternative | 0.8 |
| Milk Alternative | 0.3 |
| Vegetables | 3.8 |
