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
Preparation
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.
