Meals in Minutes- Vegetarian

Sweet Potatoes with
Warm Black Bean Salad
Number of servings: 4
4 Medium Sweet potatoes
1 15-oz can Black beans, rinsed
2 Medium tomatoes, diced
1 T Extra virgin olive oil
1 tsp Ground cumin
1 tsp Ground coriander
1/4 c Reduced fat sour cream
1/4 c Chopped fresh cilantro

Per Serving (1 stuffed sweet potato): 
Calories: 253
Fat: 6 grams
Saturated fat: 2 grams 
Sodium: 500 milligrams
Carbohydrate: 43 grams
Fiber:4 grams
Protein: 9 grams

Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12-15 minutes.  (Or potatoes may be baked in the oven at 425 degrees, about 1 hour).  Meanwhile, in a medium microwavable bowl, combine beans, tomatoes, oil, cumin, and coriander.  Microwave on high until just heated through, 2-3 minutes. (Or heat in a small saucepan over medium heat).  When just cool enough to handle, cut each potato lengthwise, press open to make a well in the center. Spoon the bean mixture into the well.   Top each with a dollop of sour cream and a sprinkle of cilantro.

*Recipe adapted from Eating Well