Sweet Potatoes with Cilantro Black Beans
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
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4 medium sweet potatoes (about 8 ounces each)
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1 tablespoon olive oil
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1 small sweet red pepper, chopped
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2 green onions, chopped
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1 can (15 ounces) black beans, rinsed and drained
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1/2 cup salsa
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1/4 cup frozen corn
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2 tablespoons lime juice
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1 tablespoon creamy peanut butter
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1 teaspoon ground cumin
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1/4 teaspoon garlic salt
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1/4 cup minced fresh cilantro
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Additional minced fresh cilantro, optional
Directions
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1.
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.
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2.
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.
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3.
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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