Sweet Potato and Black Bean Taco Cups Recipe

Cook Time: 30 minutes

Yield: 12 servings

Ingredients

• Cooking spray
• 12 (4-inch) flour tortillas
• 1 tablespoon olive oil
• 1 cup peeled and chopped sweet potato
• 1 yellow onion, chopped
• 1 jalapeo, seeded and minced
• 3 cloves garlic, minced
• 1 (15-ounce) 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

Directions

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

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the sweet potato and cook until tender, about 10 minutes. Stir occasionally to ensure even cooking.

Step 3: Add the chopped onion to the skillet and cook for another 2 to 3 minutes, until softened.

Step 4: Add the minced jalapeo and garlic. Cook for an additional 2 minutes, stirring constantly until fragrant.

Step 5: Stir in the black beans, salt, and black pepper. Mix well and let the filling heat through.

Step 6: Divide the bean mixture evenly among the prepared muffin cups. Sprinkle the shredded cheese over the top of each cup.

Step 7: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted and the filling is bubbly.

Step 8: Remove from the oven and top each tortilla cup with diced avocado. Garnish with freshly chopped cilantro.

Step 9: Serve the tortilla cups with lime wedges and lime crema on the side for a refreshing touch.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	171
Total Fat	7g	8%
Saturated Fat	2g	11%
Cholesterol	8mg	3%
Sodium	269mg	12%
Total Carbohydrate	23g	8%
Dietary Fiber	3g	12%
Total Sugars	2g
Protein	6g	11%
Vitamin C	9mg	10%
Calcium	79mg	6%
Iron	2mg	8%
Potassium	274mg	6%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.

History and Origins of Sweet Potato and Black Bean Taco Cups

The Sweet Potato and Black Bean Taco Cups trace their roots to the rich culinary traditions of Mexico, where tacos have long been a staple. Historically, tacos were a practical food for laborers, easy to prepare and transport. The combination of sweet potatoes and black beans reflects a modern twist on traditional Mexican flavors, blending indigenous ingredients like sweet potatoes with beans, which were a central part of the Mexican diet long before European contact. This fusion represents both nutritional balance and contemporary innovation in Mexican-inspired cuisine.

Regional Variations

While tacos are ubiquitous across Mexico, the use of sweet potatoes is more common in southern regions, where the tuber grows abundantly. In these areas, sweet potatoes are often roasted or sauted and combined with local spices to enhance flavor. Northern Mexican cuisine tends to emphasize beef and cheeses, whereas southern variants, like these taco cups, highlight plant-based fillings and subtle spice combinations. The mini taco cup format is largely an American adaptation, popularized for easy serving at parties and gatherings, allowing for bite-sized portions that maintain the essence of traditional tacos.

Differences from Similar Dishes

Unlike standard tacos, which use flat tortillas folded or rolled, taco cups are baked in muffin tins, creating a crisp shell that holds the filling neatly. This preparation method differentiates them from tostadas or taquitos, which are either fully fried or rolled. The combination of sweet potato and black beans also sets them apart from classic meat-based tacos, offering a vegetarian option with a naturally sweet and earthy flavor profile. Cheese and avocado toppings add creaminess, making each bite a balanced mix of textures and tastes.

Common Serving Occasions

Sweet Potato and Black Bean Taco Cups are often served as appetizers at dinner parties, casual gatherings, or festive celebrations like Cinco de Mayo. Their bite-sized presentation makes them ideal for buffets or cocktail-style events. They are also a popular choice in modern Mexican-American restaurants, where chefs experiment with traditional flavors in convenient, visually appealing formats. These taco cups can be accompanied by lime wedges, fresh salsa, or a drizzle of crema to enhance both taste and presentation.

Interesting Facts

Sweet potatoes, a native crop of Central and South America, were historically cultivated alongside beans and corn, forming the basis of the "Three Sisters" agricultural method. Black beans provide a rich source of protein and fiber, complementing the natural sweetness of the potato. The taco cup format originated in the United States as a creative way to combine traditional Mexican ingredients with a fun, finger-food style. Additionally, baking the tortillas instead of frying reduces fat content while still maintaining a satisfying crispness. These taco cups demonstrate the versatility of Mexican flavors and their ability to adapt to modern culinary trends.

FAQ about Sweet Potato and Black Bean Taco Cups Recipe

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