Ingredients for 4 servings

¼ cup chopped fresh cilantro
¼ cup reduced-fat sour cream

¾ teaspoon salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
4 medium sweet potatoes
 

Directions

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

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. (Alternatively, heat in a small saucepan over medium heat.)

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