Sweet Potato With Warm Black Bean Salad

20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"My adaptation of an EatingWell recipe. I changed a bunch of quantities and added sauteed onion and garlic powder, but it still needs something more. I tried adding cinnamon with the leftovers and that was an improvement, but it still needs more zip in the bean salad.. I'm thinking about adding a squeeze of lime juice, some corn, or green chiles. Another thought is to use spicy salsa instead of fresh tomatoes, but then you might as well drop the other spices and use just salsa and black beans. It's a good recipe, just needs a little tweak."

Original is 2 servings

Nutritional

  • Serving Size: 1 (469.1 g)
  • Calories 634.6
  • Total Fat - 6.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 10.1 mg
  • Sodium - 627.9 mg
  • Total Carbohydrate - 118.1 g
  • Dietary Fiber - 23.7 g
  • Sugars - 6.8 g
  • Protein - 31.1 g
  • Calcium - 228.6 mg
  • Iron - 8 mg
  • Vitamin C - 59.2 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

Prick sweet potato with a fork. Bake at 425F for an hour or until tender.

Step 2

Meanwhile, saute onions. Add beans, tomatoes, salt, pepper, garlic powder, and cumin. Heat 2-3 minutes.

Step 3

Slice sweet potatoes open lengthwise, pressing to open and make a well in the center.

Step 4

Top with a spoonful of black bean mixture, a dollop of sour cream, and a sprinkle of cilantro.

Tips


No special items needed.

0 Reviews

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