sweet potato and black bean taco cups

Sweet Potato and Black Bean Taco Cups

Cuisine Recipes

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Utilize your convenient biscuit tin to make these fresh tortilla cups loaded up with generous taco garnishes like dark beans and yams. For a rich, smooth outcome, use queso quesadilla, the super-melty cheddar frequently utilized in queso plunges, nachos, and quesadillas

Cooking Ingredients

    • cooking spray

    • 12 (4-inch) flour tortillas

    • 1 tablespoon olive oil

    • 1 cup peeled and chopped sweet potato

    • 1 yellow onion, chopped

    • 1 jalapeño, seeded and minced

    • 3 cloves garlic, minced

    • 1 (15-ounces) can black beans in mild chili sauce, undrained

    • 1/4 teaspoon salt

    • 1/4 teaspoon black pepper

    • 3 ounces shredded queso quesadilla or Mexican-style cheese blend

    • 1 small avocado, diced

    • chopped fresh cilantro, for garnish

    • lime wedges and lime crema, for serving

Cooking Direction

    1. Preheat the oven to 350 degrees F (175 degrees C). Coat 12 (2 1/2-inch) muffin cups with cooking spray. Press 1 tortilla into the bottom of each muffin cup, pleating edges as needed to fit.

    2. Heat oil in a large skillet over medium-high heat. Add sweet potato; cook until tender, about 10 minutes. Add onion; cook until softened, 2 to 3 minutes. Add jalapeño and garlic; cook until fragrant, about 2 minutes. Stir in beans, salt, and black pepper.

    3. Divide bean mixture evenly among prepared muffin cups and sprinkle with cheese.

    4. Bake in the preheated oven until cheese is melted and filling is bubbly, 15 to 20 minutes. Top with avocado and garnish with cilantro. Serve with limes and lime crema.