Black Bean Smothered Sweet Potatoes

This was by far the best vegetarian dish I’ve had a while. The flavors were fantastic and it would go well with any side!

Black Bean Smothered Sweet Potatoes

from the American Heart Association



  • 2 medium sweet potatoes
  • 1 15-oz can black beans, rinsed
  • 1 medium tomato, diced
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 2 tbsp reduced fat sour cream
  • 2 tbsp chopped fresh cilantro


  1. Preheat oven to 400 degrees F.
  2. Cut off ends of potatoes. Poke multiple holes with a large fork. Bake sweet potatoes 45 minutes to 1 hour on a baking sheet, or until tender.
  3. Meanwhile, combine black beans, tomato, cumin, coriander, and salt in a medium sauce pan over medium heat for a few minutes.
  4. When potatoes are cool enough, cut a slit lengthwise in the potato and press open to make a well in the center. Spoon in bean mixture and top with sour cream and cilantro.


309 calories // 7 g fat // 6 mg cholesterol // 492 mg sodium

52 g carbohydrates // 13 g fiber // 11 g protein // 1020 mg potassium




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