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When it comes to creating a dish that is not only delicious but also nutritious, Mini Sweet Potato Black Bean Cups stand out as a top contender. These bite-sized delights are perfect for any occasion, whether you're hosting a party, looking for a healthy snack, or seeking a unique appetizer to impress your guests. The combination of sweet potatoes and black beans not only provides a rich flavor but also packs a powerful nutritional punch that makes this recipe both satisfying and wholesome.

Mini Sweet Potato Black Bean Cups

Discover a deliciously nutritious snack with Mini Sweet Potato Black Bean Cups! Perfect for gatherings or as a healthy treat, these bite-sized delights combine the creamy sweetness of roasted sweet potatoes with the earthy goodness of black beans. Loaded with flavor and health benefits, they're easy to make and serve beautifully either warm or at room temperature. Elevate your appetizer game with this wholesome recipe that everyone will love!
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Ingredients
  

2 medium sweet potatoes (about 1 pound)

1 can (15 oz) black beans, rinsed and drained

1/2 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

1 package (1.5 oz) mini phyllo cups (usually 15 cups)

Optional toppings: avocado slices, salsa, or Greek yogurt

Instructions
 

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

    Roast the Sweet Potatoes: Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and roast in the preheated oven for 40-45 minutes, or until tender when pierced with a knife. Let them cool slightly before handling.

      Prepare the Filling: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced red onion and bell pepper, sautéing for about 5 minutes until softened. Add the ground cumin, smoked paprika, garlic powder, salt, and pepper. Stir for another minute until the spices are fragrant.

        Mix the Ingredients: In a mixing bowl, scoop out the flesh of the roasted sweet potatoes and mash it lightly with a fork. Add the black beans, corn, sautéed onion and pepper mixture, chopped cilantro, and lime juice. Stir gently until combined, being careful not to mash the beans too much.

          Assemble the Cups: Place the mini phyllo cups on a baking sheet. Spoon the sweet potato-black bean mixture evenly into each cup, filling them generously.

            Bake: Bake the filled phyllo cups in the oven for 10-12 minutes, until they are golden brown and heated through.

              Serve and Enjoy: Remove the cups from the oven and let them cool for a few minutes. Optionally, top with slices of avocado, dollops of salsa, or Greek yogurt before serving.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 15 cups