Black Bean and Tomato stuffed Sweet potato

4 medium sweet potatoes
1 - 15 ounce can low-sodium black beans
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
3/4 teaspoon lite salt
1/4 C Smart Balance Sour Cream
1/4 C chopped fresh cilantro

Directions

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ORROCKNROLL.