4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
¾ teaspoon salt
¼ cup reduced-fat sour cream
¼ cup chopped fresh cilantro
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°F until tender all the way to the center, about 1 hour.) 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.) 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.
Serving size: 1 stuffed sweet potato
Per serving: 253 calories; 6 g fat(2 g sat); 10 g fiber; 43 g carbohydrates; 9 g protein; 72 mcg folate; 6 mg cholesterol; 13 g sugars; 0 g added sugars; 22,547 IU vitamin A; 34 mg vitamin C; 105 mg calcium; 3 mg iron; 575 mg sodium; 981 mg potassium
Nutrition Bonus: Vitamin A (451% daily value), Vitamin C (57% dv)
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 vegetable ½ fat
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