Sweet Potato Taco Cups

Pack flavor and fiber into these delicious taco cups! Combine from-scratch sweet potato tortillas, hearty toppings and a variety of ¡Yo Quiero! dips to maximize flavor. Full of good-for-you ingredients and ready in less than an hour, these taco cups should be part of your summer recipe rotation.

Prep Time: 20 mins

Cook Time: 22 mins

Ingredients

Sweet Potato Tortilla

1 cup Bako Sweet Organic Sweet Potato, cooked/skin removed/well-mashed
1 cup all-purpose flour
1 tbsp avocado oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder

Taco Cup

¡Yo Quiero! Black Bean Dip, 1 tbsp per cup
¡Yo Quiero! Medium Chunky Salsa, 1 tbsp per cup
¡Yo Quiero! Jalapeño Dip, 1 tsp per cup
8 oz ground beef, cooked and lightly seasoned with salt/pepper, evenly added to each cup
1 cup shredded lettuce
1 cup cheddar cheese, freshly grated
1/2 cup yellow onion, diced
Garnish: fresh chopped cilantro, fresh lime juice

Directions

Preheat oven to 400 degrees.
In a large bowl, combine mashed Bako Sweet Organic Sweet Potato, all-purpose flour, avocado oil, salt, ground cumin, garlic powder and onion powder.
Mix and knead until soft dough forms.
Separate dough into 1.5 oz balls and use tortilla press to form shape (use extra flour as needed around dough prior to pressing if too sticky).
Add each tortilla to muffin pan lightly coated with avocado oil and press with fingers to form cup shape/sides.
Bake on center rack until lightly browned/crispy (~20-22 minutes).
Once cups are cooled, assemble taco cups by adding ¡Yo Quiero! Black Bean Dip, ground beef, ¡Yo Quiero! Medium Chunky Salsa, lettuce, cheese, onion, ¡Yo Quiero! Jalapeño Dip, fresh cilantro and lime juice.
ENJOY!

made with Black Bean Dip