Chef notes
For grab-and-go meals and intuitive portion control, look no further than your trusty muffin tin. The idea is to have breakfasts that travel, make two-bite apps and self-contained dinners. The standard baking pan gives new shape (and size) to a fan favorites. Case in point: These perfectly portioned and portable taco cups!
Technique tip: For a rich, creamy result, use queso quesadilla, the super-melty cheese often used in queso dips, nachos and quesadillas.
Swap option: You can add eggs to make a hearty breakfast taco cup.
Ingredients
- 1/4 cup heavy cream
- 1 tablespoon sour cream
- 1 teaspoon freshly squeezed lime juice
- 1 pinch salt
- cooking spray
- 12 (4-inch) flour tortillas
- 1 tablespoon olive oil
- 1 small sweet potato, peeled and chopped (1 cup)
- 1 yellow onion, chopped (about 3/4 cup)
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans in mild chili sauce, undrained
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces shredded queso quesadilla or Mexican-style cheese blend
- 1 small avocado, diced
- 1/2 cup chopped fresh cilantro, for garnish
- lime wedges, for serving
- lime crema (recipe above), for serving
Preparation
For the lime crema:
In a small bowl, whisk together all the ingredients until well combined.
For the taco cups:
1.Preheat oven to 350 F. Coat 12 (2½-inch) muffin cups with cooking spray.
2.Press 1 tortilla into the bottom of each muffin cup, pleating edges as needed to fit.
3.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.
4.Divide bean mixture evenly among prepared muffin cups and sprinkle with cheese. Bake until cheese is melted and filling is bubbly, 15 to 20 minutes. Top with avocado. Garnish with cilantro. Serve with lime wedges and lime crema.
