Sweet Potato with Warm Black Bean Salsa

developed by Church Health Center Wellness

Our first full day of Lent can be intimidating or even scary. We have many days ahead of us and much work to do. Today we will prepare this easy recipe as a way of introducing ourselves to the physical and spiritual disciplines of Lent.

Prep Time: 15 minutes
Total Time: 25 minutes
Makes 4 servings
Serving Size: 1 sweet potato, ¼ mixture, 1 TBSP sour cream, 1 TBSP cheeseNutrition Facts (per serving): Calories: 296; Total Fat: 5 grams; Sodium: 422 mg; Carbohydrate: 50 grams; Fiber: 12 grams; Protein: 14 grams


  • 4 medium sweet potatoes
  • 1 15-ounce can black beans, rinsed
  • 1 cup salsa (choose lowest sodium one you can find)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 lime cut into wedges
  • ¼ cup reduced-fat sour cream (or non-fat plain yogurt) (optional)
  • ¼ cup shredded 2% cheddar cheese


  1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour.)
  2. Meanwhile, in a medium microwaveable bowl, combine beans, salsa, cumin, & coriander; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
  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. Squeeze lime wedge on top & top each with a dollop of sour cream and a sprinkle of cheese (optional).

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