Sweet Potatoes with Chicken and Black Beans

Instructions

1. 1

   Use four similarly sized sweet potatoes, about 250 g each. Scrub them and pierce each potato six times with a fork. Drain and rinse the black beans, measuring 240 g after draining. Cut the chicken breast into bite-size pieces and grate the cheddar. Keep the chicken refrigerated until assembling the topping.

2. 2

   All cooking times are based on a 1000-watt microwave at HIGH (100% power). Arrange the whole sweet potatoes in a single layer with space between them in the microwave-safe shallow dish. Cover with a vented microwave-safe lid and microwave for 10 minutes.

3. 3

   Carefully uncover, turn each potato over and rotate the dish half a turn. Re-cover and microwave for 8 minutes. Test the centers with a small knife; if they are still firm, continue in 2-minute intervals, turning between intervals, until completely tender. Expect 18–24 minutes total. Leave covered to stand for at least 5 minutes while preparing the topping.

4. 4

   Combine the chicken, drained black beans, frozen corn, salsa, cumin and water in the microwave-safe bowl. Cover with its vented lid and microwave on HIGH (100%) for 6 minutes. Stir thoroughly from the edges into the center, rotate the bowl half a turn, re-cover and microwave for another 6 minutes.

5. 5

   Stir the topping and check several places with a food thermometer. Continue microwaving on HIGH (100%) in 1-minute intervals, stirring after each, until it reaches 165°F/74°C throughout. Re-cover and let stand for 3 minutes.

6. 6

   Carefully split each sweet potato lengthwise and fluff the flesh with a fork. Divide the hot chicken and black bean topping among the four potatoes, sprinkle with all the cheddar and serve.