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Ready In:
30 minutes
Serves: 2
Sweet potatoes and black beans make a delicious, nutritious pair!
What you'll need
Can opener
Microwave-safe bowl
Oven or Microwave
Cutting board
Sharp knife
Measuring spoons
Spatula or spoon
Ingredients
Serves 2
2 Sweet Potatoes or 2 Russet Potatoes
15 ounces Black Beans low-sodium and rinsed
1 Tomatoes diced
2 teaspoons Olive Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/4 teaspoon Salt
of Sour Cream optional
of Scallions chopped, optional
of Cilantro chopped, optional
Directions
1.Pierce potatoes in several places with a fork.
2.Bake for 40-50 minutes in a 350°F oven or microwave potatoes on high 12-15 minutes, until tender.
3.Combine beans, tomatoes, oil, cumin, chili powder, and salt. Heat in the microwave (2-3 minutes) or on the stove.
4.Slice each potato down the middle. Press open, making a well in the center.
5.Spoon the bean mixture into middle of each potato.
6.If desired, top with sour cream, scallions, or cilantro.
Nutrition Facts
Serving Size 1.00
Serving Per Container 2
| Amount Per Serving | ||
|---|---|---|
| Calories 311 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 427 mg | 19% | |
| Total Carbohydrate 57 g | 21% | |
| Dietary Fiber 14 g | 50% | |
| Protein 14 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: The Tenderloin Cooking School Cookbook
Cooking Environment: Limited Kitchen
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