Sweet potatoes make for a healthy, flavorful dinner when filled with savory beans and veggies. Cooking the starchy root in the microwave cuts down on cook time, meaning you can have this fiber-packed meal on the table in just 20 minutes. While the potato is cooking, the black bean filling comes together on the stove. Just before serving, top each potato with white Cheddar cheese, and serve with a lime wedge. And be sure to save any leftovers—the veggie-bean mixture would be great tucked inside tacos or on top of nachos.
4 medium sweet potatoes (about 8 oz. each)
1 tablespoon extra-virgin olive oil
1 medium zucchini (about 6 oz.), chopped
1 cup sliced yellow onion
¼ teaspoon cayenne pepper
1 (15-oz.) can black beans, drained and rinsed
1 teaspoon kosher salt
½ teaspoon black pepper
2 ounces white Cheddar cheese, shredded (about ½ cup)
sour cream, cilantro, lime wedges, and green salad, for serving
How to Make It
Prick the sweet potatoes all over with a fork and place in a microwave-safe dish. Microwave on high until cooked through, about 12 minutes.
Meanwhile, heat the oil in a large nonstick skillet over medium-high. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5 to 7 minutes. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.
Split the sweet potatoes and loosen the insides with a fork. Divide the bean mixture, cheese, sour cream, and cilantro among the halves. Serve with lime wedges and green salad.
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