My first reader-submitted recipe! Thanks, Tamara, for the link to this wonderful dish. I had another extremely long day at work, but thankfully this recipe is super quick and easy...and Mr. Kitchin made it! To vegan-ize, sub soy sour cream and soy cheese. These potatoes would probably be good with some grilled chicken on top for you meat eaters. Enjoy!
Ingredients:
- 4 Medium Sweet Potatoes
- 1 15 Oz. Can Black Beans, Rinsed and Drained
- 2 Medium Tomatoes, Diced
- 1 Tbsp. Light Olive Oil
- 1 Tsp. Cumin
- 1 Tsp. Coriander
- 3/4 Tsp. Salt
- 8 Tbsp. Fat-Free Sour Cream (Two Per Potato)
- Pinch of Low-Fat Shredded Cheese
Directions:
- Prick holes in potatoes and microwave on high for 15 minutes or until tender.
- Meanwhile, heat oil, beans, tomatoes, cumin, coriander, and salt in medium pan over medium heat.
- Cook black bean salad until thoroughly heated.
- When potatoes are done, allow to cool and then cut a slit down the middle.
- Squish ends in to create opening in middle of potato.
- Fill opening with 1/2 cup of black bean salad.
- Sprinkle cheese over top and a dollop (2 Tbsp.) of sour cream.
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