Sweet Potato and Black Bean Taco Cups

4.4
(5)
5 Reviews
2 Photos

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

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
Allrecipes' editorial guidelines
Updated on August 16, 2023
Tested by
Juliana Hale
Juliana Hale
Tested by Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
Meet the Allrecipes Test Kitchen
several sweet potato and black bean taco cups on a yellow surface.
2
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 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

Directions

  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.

Nutrition Facts (per serving)

171 Calories
7g Fat
23g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 171
% Daily Value *
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%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.