Sweet Potatoes with Warm Black Beans
A Tupperware recipe, at the sneaky kitchen
4 medium sweet potatoes
1 15-oz. can black beans, drained
15 oz. can fire-roasted diced tomatoes, drained
1 Tbsp. extra-virgin olive oil
1 Tbsp. chipotle seasoning (or salsa seasoning)
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped

Prick sweet potatoes with a fork several times.  Place in Stack Cooker 3/4-Qt. Cover & microwave on high until potatoes are tender all the way to the center, approx. 12 to 15 min. Combine beans, tomatoes, oil & chipotle seasoning in Stack Cooker 3-Qt. Casserole 5 min. before potato cooking time ends.

Place cover containing potatoes on top of the 3-Qt. Casserole containing the bean mixture & microwave on high for 3-5 min. or until heated through. Remove from microwave. When potatoes are cool enough to handle, cut each potato in half lengthwise, press open in center & spoon bean mixture into each potato. Top with a dollop of sour cream & sprinkle with cilantro.