Mini Sweet Potato Nacho Skillet Cups

In the world of appetizers and snacks, nachos reign supreme as a beloved dish that brings people together. The crispy texture of tortilla chips topped with melted cheese, savory meats, and a variety of toppings has made nachos a staple at parties, game days, and casual gatherings. However, for those looking to indulge in a healthier option, Mini Sweet Potato Nacho Skillet Cups offer a delightful twist that not only satisfies cravings but also packs a nutritional punch. This recipe transforms the traditional nacho experience by substituting tortilla chips with sweet potato cups, making it suitable for various dietary preferences, including gluten-free and vegetarian diets.

Discover the delicious and nutritious Mini Sweet Potato Nacho Skillet Cups, the perfect twist on a classic snack! These mini cups feature a crispy sweet potato base, packed with layers of black beans, corn, melty cheese, and zesty jalapeños. Ideal for parties, family meals, or meal prep, these colorful bites are gluten-free and vegetarian-friendly. Indulge in a healthier nacho experience that brings everyone together with vibrant flavors and satisfying textures. Perfect for any occasion!

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Ingredients

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 cup shredded cheese (Mexican blend or cheddar)

1 jalapeño, sliced (optional for heat)

1 small avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Sour cream or Greek yogurt for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare Sweet Potatoes: Toss the diced sweet potatoes in a large bowl with olive oil, paprika, cumin, garlic powder, salt, and pepper until well-coated.

Roast Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly crispy, stirring halfway through.

Assemble Skillet Cups: While the sweet potatoes are roasting, prepare your skillet. Heat a medium oven-safe skillet over medium heat. Add the roasted sweet potatoes, black beans, corn, and half of the shredded cheese. Stir until everything is mixed and heated through.

Add Toppings: Sprinkle the remaining cheese on top and add the sliced jalapeño (if using) evenly over the mixture.

Bake: Transfer the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish: Remove the skillet from the oven and top with diced avocado and fresh cilantro. Serve warm with lime wedges and a dollop of sour cream or Greek yogurt, if desired.

Enjoy: Serve these mini nacho skillet cups directly from the skillet for a fun and casual appetizer or snack!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6