As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California
Sweet Potatoes with Cilantro Black Beans
Sweet Potatoes with Cilantro Black Beans
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 4 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- 1 small sweet red pepper, chopped
- 2 green onions, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup salsa
- 1/4 cup frozen corn
- 2 tablespoons lime juice
- 1 tablespoon creamy peanut butter
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/4 cup minced fresh cilantro
- Additional minced fresh cilantro, optional
Directions
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro.
- With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.
Nutrition Facts
1 potato with 1/2 cup black bean mixture: 400 calories, 6g fat (1g saturated fat), 0 cholesterol, 426mg sodium, 77g carbohydrate (26g sugars, 12g fiber), 11g protein.
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