Sweet Potato and Black Bean Taco Cups Recipe
These Sweet Potato Taco Cups are a delightful and versatile appetizer perfect for parties and baby showers. Made with crispy baked tortilla cups filled with a flavorful roasted sweet potato and black bean mixture, topped with creamy avocado crema and fresh cilantro, this recipe offers a delicious and colorful bite-sized treat that is both satisfying and easy to make in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 taco cups
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
For Taco Cups:
- 4 burrito sized tortillas
- Cooking spray
- 4 inch round cookie cutter (for shaping)
For Sweet Potato and Black Bean Filling:
- 1 large sweet potato, peeled and chopped into ½” cubes
- 1 medium yellow onion, diced finely
- 1 14 oz can black beans, drained and rinsed
- 2 garlic cloves, minced
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 2 Tbsp honey
- Juice of half a lime
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp extra virgin olive oil (EVOO), divided
- Cilantro, fresh, for garnish
For Avocado Crema:
- ¼ cup plain yogurt, whipped
- ½ ripe avocado, mashed
- Zest of 1 lime
- Juice of ½ lime
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Taco Cups: Preheat your oven to 350ºF (177ºC). Using a 4-inch round cookie cutter, cut disks out of each burrito-sized tortilla. Wrap about 4 tortilla disks in a paper towel and microwave for approximately 12 seconds to soften and make them pliable. Spray a muffin tin with cooking spray, then immediately press the warmed tortilla disks into muffin cups, ensuring they conform to the shape. Spray the pressed disks lightly with cooking spray again to aid crisping during baking. Bake in the preheated oven for 5 to 7 minutes, or until the tortilla cups turn golden and crispy. Remove and let them cool completely before using or storing in an airtight container.
- Roast Sweet Potatoes: Preheat your oven to 400ºF (204ºC). On a baking sheet, spread the peeled and cubed sweet potatoes. Drizzle with 1 tablespoon of extra virgin olive oil, season with salt, smoked paprika, and black pepper, then toss to coat evenly. Roast in the oven for 20 to 25 minutes until tender and lightly caramelized.
- Sauté Aromatics and Beans: While the sweet potatoes roast, heat the remaining 1 tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Add the finely diced onions and sauté for about 10 minutes until golden brown and fragrant. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Combine Filling Ingredients: Add the drained and rinsed black beans to the sautéed onions and garlic. Season with salt and pepper to taste, then cook for 3 to 5 minutes, stirring occasionally. Next, fold in the roasted sweet potatoes along with the honey, cumin powder, and lime juice. Stir gently and cook until most of the liquid has evaporated and the mixture is well combined, approximately 2 to 3 minutes.
- Prepare Avocado Crema: In a small mixing bowl, combine the whipped plain yogurt, mashed avocado, lime zest, lime juice, salt, and black pepper. Mix thoroughly until smooth and creamy, adjusting seasoning as needed.
- Assemble Taco Cups: Spoon about 1 tablespoon of the sweet potato and black bean filling into each cooled tortilla cup. Top each with a dollop of the avocado crema and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side for added zest.
Notes
- Use large burrito-sized tortillas to maximize the number of taco cups per tortilla, about four per tortilla.
- The taco cups can be made in advance and stored in an airtight container for up to two weeks.
- You can customize the filling to your preference, such as seven layer dip or black bean and corn salsa.
- Warming the tortilla disks before shaping makes them pliable and prevents cracking during baking.
- Spraying both the muffin tin and tortillas with cooking spray ensures even crisping and easy removal.
- For a vegan version, substitute yogurt with a plant-based alternative and replace honey with maple syrup or agave nectar.
