Black Bean Smothered Sweet Potatoes

I'm sorry.  I'm sorry.  I know some of you might not consider this "real cooking," but there are some days a girl just has to use the microwave.  Those days include staying at work two hours longer than you expect to, hitting the gym, the dry cleaner, the drugstore, the grocery store, and paying bills all before you can settle into dinner.  For me, that was last night, so I share with you my go-to healthy recipe for nights when cooking seems like just one more item on my list of things to do that's going to make me tired.  On the plus side?  This recipe has a warm, almost nutty flavor that makes it seem like comfort food, and it's healthy!

Ingredients

• 1 sweet potato
• about ½ 15-oz can black beans
• ½ tomato , diced
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• salt to taste
• 1 tablespoon low-fat plain yogurt
• 1 tablespoon fresh chopped cilantro

While your sweet potato is baking in the microwave ( you can use a Micro Baker or prick a regular sweet potato a few times and microwave it on high for 12 to 15 minutes), combine beans, cumin, coriander salt, and oil in a microwave-safe bowl.

Add tomato and microwave on high for 2-3 minutes or heat on the stovetop in a 
small saucepan.

When you can stand to handle the sweet potato, slash it down the middle and fill it with the bean mixture.    Top with yogurt and cilantro as seen in the top image.

Adapted from Eating Well