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: 12 piece
- olive oil: 1 Tbsp
- sweet potato: 1 cup (peeled and chopped)
- yellow onion: 1 piece (chopped)
- Jalapeno: 1 piece (minced)
- garlic: 3 clove (minced)
- (15-ounces) can black beans in mild chili sauce, undrained: 1 piece
- salt: 0.25 tsp
- black pepper: 0.25 tsp
- ounces shredded queso quesadilla or Mexican-style cheese blend: 3 piece
- avocado: 1 piece (diced)
- fresh cilantro: (for garnish, chopped)
- lime wedges and lime crema: (for serving)
Metric Conversion
Stages of cooking
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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.
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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.
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Divide bean mixture evenly among prepared muffin cups and sprinkle with cheese.
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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.
