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Sweet Potato & Black Bean Taquito Cups: A Flavorful Treat

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These Sweet Potato & Black Bean Taquito Cups are a delightful combination of crispy corn tortillas filled with creamy sweet potatoes and hearty black beans. Perfect for sharing at parties or enjoying a cozy family dinner, they are packed with flavor and nutrition.

Ingredients

Scale
  • 1 large sweet potato (about 1 pound)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 12 small corn tortillas
  • Cooking spray or additional olive oil for greasing the muffin tin

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil. This prevents sticking and ensures a crispy base for your taquito cups.
  2. Peel and dice the sweet potato into small cubes, about ½ inch in size. This will help them cook evenly and quickly. Place them in a pot of salted water and bring to a boil, cooking for about 10-15 minutes until fork-tender. Avoid overcooking, as they can become mushy.
  3. While the sweet potatoes are cooking, in a large mixing bowl, combine the drained black beans, corn, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well to combine all the ingredients evenly.
  4. Once the sweet potatoes are done, drain them and add them to the mixing bowl with the black bean mixture. Gently mash the sweet potatoes with a fork, leaving some chunks for texture. This should take about 2 minutes.
  5. Warm the corn tortillas slightly in the microwave for about 30 seconds to make them pliable. This prevents them from cracking when you form the cups.
  6. Take a tortilla and press it gently into a muffin tin cup, creating a little bowl. Repeat this step for all 12 tortillas. Don’t worry if they don’t perfectly fit the tin; they will mold as they bake.
  7. Spoon the sweet potato and black bean mixture into each tortilla cup, filling them generously. You want the filling to be heaping to ensure a delicious bite.
  8. Bake in the preheated oven for 15-20 minutes, until the edges of the tortillas are crispy and golden brown. Keep an eye on them to avoid burning!
  9. Once baked, remove the muffin tin from the oven and let cool for a few minutes before gently lifting out the taquito cups. Serve with your choice of toppings like fresh cilantro, avocado, sour cream, salsa, or shredded cheese.

Nutrition

Keywords: Don’t skip the step of warming the tortillas; this is crucial to prevent them from cracking. You can also use silicone molds for easy removal. For a flavor boost, consider adding lime juice or zest to the filling mixture.

Find it online: https://softtasty.com/sweet-potato-black-bean-taquito-cups-a-flavorful-treat/