Lunch: Sweet Potatoes with Cilantro Black Beans Recipe

Ingredients

4 medium sweet potatoes (about 8 ounces each)
1 tablespoon olive oil
1 small sweet red pepper, chopped
2 green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
1/4 cup frozen corn
2 tablespoons lime juice
1 tablespoon creamy peanut butter
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 cup minced fresh cilantro
Additional minced fresh cilantro, optional

Instructions

Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro.
With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.

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