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Sweet Potatoes with Warm Black Beans

   

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 a Stack Cooker 3/4-Qt. Cover, and microwave on high until potatoes are tender all the way to the center, approximately 12 to 15 minutes.  Combine beans, tomatoes, oil, and chipotle seasoning in Stack Cooker 3-Qt. Casserole 5 minutes before the potato cooking time ends.

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


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