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Sweet Potato and Black Bean Taco Cups
Sweet Potato and Black Bean Taco Cups
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transform tortilla cups with taco toppings using a muffin tin. Fill with savory black beans, sweet potatoes, and gooey queso quesadilla for a rich and creamy finish.
Ingredients:
  • 12 (4-inch) flour tortillas
  • 1 tablespoon olive oil
  • 1 small sweet potato, peeled and chopped (1cup)
  • 1 yellow onion, chopped (3/4 cup)
  • 1 jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 1 (15-ounces) can black beans in mild chilisauce, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 ounces shredded queso quesadilla or Mexican-style cheese blend
  • 1 small avocado, diced (1/2 cup)
  • Chopped fresh cilantro, for garnish
  • Lime wedges and Lime Crema, for serving
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 (2 1/2-inch) muffin cups. Line each cup with a tortilla, gently folding the edges to fit.
  • In a large skillet, heat oil over medium-high heat until shimmering. Cook sweet potato until tender, about 10 minutes. Add onion and cook until softened, about 2 to 3 minutes. Stir in jalapeño and garlic and cook until fragrant, about 2 minutes. Finally, add beans, salt, and black pepper; mix well.
  • Evenly distribute the bean mixture into the muffin cups, then top with a generous sprinkle of cheese.
  • Place in the preheated oven until the cheese is gooey and the filling is bubbling, for about 15 to 20 minutes. Add avocado on top, sprinkle with cilantro, and serve with lime wedges and lime crema.

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