Sweet Potato Taco Cups
Recipe by: ROB & HALEY WALL | @walleats
Ingredients
Sweet Potato Tortillas:
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 Cups:
¡Yo Quiero! Black Bean Dip, 1 tbsp per cup*
8 oz ground beef, cooked and lightly seasoned with salt/pepper, evenly added to each cup
¡Yo Quiero! Medium Chunky Salsa, 1 tbsp per cup*
1 cup shredded lettuce
1 cup cheddar cheese, freshly grated
1/2 cup yellow onion, diced
¡Yo Quiero! Jalapeño Dip, 1 tsp per cup*
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!
*This was a collaboration with ¡Yo Quiero!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
