This tasty meal is easy and really healthful. I like to split up the prep work a bit; I do a portion in the morning, so at the end of the day, when everyone’s hungry and cranky, I’m already halfway there.

In the morning, while you’re feeding the baby or taking your shower or just sipping coffee while the sun rises, roast scrubbed sweet potatoes—in their jackets—straight on the rack of a 375-degree oven, for 30 minutes. Remove, let them cool a bit on your counter, then stick them in your fridge and forget about them until ….

Dinnertime! Turn the oven back on to 375 degrees. Let the potatoes finish cooking for another 20-30 minutes.

Meantime, prepare the beans. Dice onions and garlic. In a medium saucepan, gently heat one tablespoon olive oil, then add garlic and onions and cook until translucent. Drain the can of beans and rinse. Stir beans into onions and garlic, and add a splash of water if they seem too dry. Add salt and pepper to taste, then let mixture simmer for about 10 minutes.

Cut the sweet potatoes lengthwise. Over-fill each half with black beans. Top with a healthy amount of salsa and dollop on the sour cream. Add cilantro for garnish.

It’s easy to serve this dish already plated.

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