Sweet Potato Nacho Casserole Cups

Nachos have long been a beloved comfort food, celebrated for their crunchy texture and endless topping possibilities. From classic cheese-laden varieties to gourmet creations adorned with guacamole and salsa, nachos offer a canvas for culinary creativity that appeals to snackers and meal-seekers alike. However, traditional nachos often come loaded with refined carbohydrates and saturated fats, making them less than ideal for health-conscious eaters. Enter Sweet Potato Nacho Casserole Cups—a delightful and nutritious twist on the classic dish that retains all the flavor while providing a healthier option.

Discover a healthier take on classic nachos with Sweet Potato Nacho Casserole Cups. Packed with nutritious sweet potatoes, black beans, and corn, these delightful cups are bursting with flavor while being friendly for both gluten-free and vegetarian diets. Perfect as a snack or a fun meal, they combine crunchy textures and savory spices to satisfy your cravings. Garnish with avocado and cilantro for a delicious finishing touch. Try this creative recipe for a nutritious twist on comfort food!

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Ingredients

2 medium sweet potatoes, peeled and cubed

1 cup black beans, rinsed and drained

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

1 cup cherry tomatoes, halved

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or a dairy-free alternative)

1 avocado, diced

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions

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

Cook Sweet Potatoes: In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook for about 10-15 minutes until tender. Drain and mash with a fork or potato masher. Set aside.

Prepare Mixture: In a mixing bowl, combine the black beans, corn, cherry tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Add the mashed sweet potatoes and mix until well incorporated.

Shape Cups: Lightly grease a muffin tin with olive oil. Use your hands to shape the sweet potato mixture into cups, pressing them firmly into the tin to create a bowl shape.

Bake Cups: Bake the sweet potato cups in the preheated oven for about 20-25 minutes, or until they begin to crisp up on the edges.

Add Cheese: Remove the cups from the oven and sprinkle a generous amount of shredded cheese on top of each cup. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.

Garnish: Remove from the oven and allow to cool slightly. Top each cup with diced avocado and a sprinkle of fresh cilantro.

Serve: Carefully lift each nacho cup from the muffin tin. Serve warm with tortilla chips on the side for scooping. Enjoy your delicious Sweet Potato Nacho Casserole Cups!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 cups