Prick sweet potatoes with fork on both sides in several places and microwave on high at 3 minute intervals until tender to the center; 9 to 12 minutes. Let potato cool slightly.
Combine rinsed beans, diced tomatoes, red onions, half cilantro, olive oil, cumin, coriander, and salt and mix well.
When potato is cool to touch, slice potato lengthwise and split open to make a well in the center. Divide bean mixture equally among the potatoes and top each with a tablespoon sour cream and sprinkle tops with remaining cilantro.
Potato can be micro-waved for one minute to reheat the potato or the potato can be eaten room temperature.
351 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 6 mg. Cholesterol; 61 g Carbohydrates; 11 g Protein; 12 g Fiber; 468 mg Sodium; 541 mg Potassium.