Angelique
06-21-2006, 09:08 PM
Ingredients:
4 medium sweet potatoes
2 teaspoons vegetable oil
1 small green bell pepper, chopped (1/2 cup)
1 can (15 ounces) black beans with cumin and chili spices, undrained
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1/4 cup sour cream
1 tablespoon chopped fresh cilantro
Directions:
Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.
4 medium sweet potatoes
2 teaspoons vegetable oil
1 small green bell pepper, chopped (1/2 cup)
1 can (15 ounces) black beans with cumin and chili spices, undrained
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1/4 cup sour cream
1 tablespoon chopped fresh cilantro
Directions:
Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.