Use your handy muffin tin to make these crispy tortilla cups filled with hearty taco toppings like black beans and sweet potatoes. For a rich, creamy result, use queso quesadilla, the super-melty cheese often used in queso dips, nachos, and quesadillas
Sweet Potato and Black Bean Taco Cups
Use your handy muffin tin to make these crispy tortilla cups filled with hearty taco toppings like black beans and sweet potatoes. For a rich, creamy result, use queso quesadilla, the super-melty cheese often used in queso dips, nachos, and quesadillas
Ingredients
- cooking spray
- 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
- 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
Instructions
- 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.
- 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.
- Divide bean mixture evenly among prepared muffin cups and sprinkle with cheese.
- 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.
