Sweet Potato and Black Bean Taco Cups

Ingredients

• cooking spray
• 12 flours tortillas , 4-inch
• 1 tablespoon olive oil
• 1 cup sweet potato
• 1 yellow onion , chopped
• 1 jalapeño , seeded and minced
• 3 cloves garlic , minced
• 1 can black beans in mild chili sauce , 15-ounce
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 3 ounces shredded queso quesadilla or Mexican-style cheese blend
• 1 small avocado , diced
• fresh cilantro , for garnish
• lime wedges and lime crema

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat 12 (2 ½-inch) muffin cups with cooking spray. Press 1 tortilla into the bottom of each muffin cup, pleating edges as needed to fit.

2. 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. 3

   Divide bean mixture evenly among prepared muffin cups and sprinkle with cheese.

4. 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.