| 9 | 25 | 192 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 18 min | 4 |
| 1 can (15oz) | Black beans, canned (rinsed) |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1 tsp | Cilantro (coriander), dried |
| 1 tsp | Cumin |
| 1 tbsp | Extra virgin olive oil |
| 3/4 tsp | Salt |
| 1/4 cup | Sour cream, fat free |
| 4 medium potato | Sweet potato |
| 2 medium | Tomato (diced) |
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the centre, 12 to 15 minutes.
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes.
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the centre and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
| Meat Alternative | 0.6 |
| Milk Alternative | 0.3 |
| Vegetables | 3.4 |
