This microwave recipe featured by GE (courtesy of EatingWell) is sure to be a crowd pleaser! (And it’s so packed with nutrition, we doubt anyone will believe you if you tell them it was made in the microwave.)
2 medium-sized sweet potatoes
1 can of black beans (15 oz., rinsed)
1 medium-sized tomato (diced)
2 tsp EVOO
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. Pierce sweet potatoes in several places using a fork. Microwave on High 12-15 minutes, until tender.
2. While sweet potatoes are cooking, combine beans, tomato, oil, cumin, coriander, and salt in a microwave-safe bowl. Microwave on High for 2-3 minutes, until heated through.
3. Slice each sweet potato open lengthwise. Press open, forming a well in the center. Spoon the bean mixture into the well. Top sweet potatoes with sour cream and cilantro. Enjoy!
See the original recipe with nutritional information here: Black Bean-Smothered Sweet Potatoes