Makes 2 4 block meals:

- shredded chicken (8 ounces)
- 2 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 1 medium tomato, diced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 2 tablespoons reduced-fat sour cream (could use plain
yogurt instead. If not Daisy makes the most pure sour
cream.)
- 2 tablespoons chopped fresh cilantro

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, combine beans, tomato, oil, cumin, coriander
and salt in a medium microwave-safe bowl; 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 and shredded chicken into the
well. Top each with a dollop of sour cream and a sprinkle of
cilantro.

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