Because it's good.

While the butternut squash/spinach/polenta lasagna I mentioned last week is in fact delish . . . I felt it was moving a bit fast. To take anything from 0-60 is rarely a good thing, so I decided I'd work up to that recipe. For now I'm enjoying my "no really, it can be that good in less than 30 minutes and not be from a box" sharing of recipes. This one is no exception. While the combination of ingredients might seem a bit odd, I promise it totally works. The coriander especially is good in juxtaposition (+500 pts for Katie) with the cumin, so if you don't have it, you might want to grab some. It's especially good for Indian cooking.

Sweet Potatoes with Black Beans (and we do half this for just the two of us)

• 4 medium sweet potatoes
• 1 15-ounce can black beans, rinsed
• 2 medium tomatoes, diced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro

Preparation
1. After washing prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (I do them for 10 minutes and flip half way through cooking)
2. Meanwhile, in a medium sauce pan, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes.
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

I mean honestly, does it get any easier?