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Sweet Potato Chili Nacho Cups are a delightful fusion of comfort food and health-conscious cooking. This innovative recipe showcases sweet potatoes as a base for a flavorful chili that is elevated by the crunch of tortilla cups. Whether served as an appetizer at your next gathering or as a satisfying main course for a cozy weeknight dinner, these nacho cups are guaranteed to impress your guests or family. They offer a unique twist on traditional nachos, marrying hearty ingredients with a burst of flavor and nutrition.

Sweet Potato Chili Nacho Cups

Discover the delicious and nutritious Sweet Potato Chili Nacho Cups, where wholesome ingredients meet comfort food. These innovative cups feature a sweet potato base paired with a flavorful chili and crispy tortilla shells, making them perfect for any occasion. Easily customizable for various dietary preferences, they pack a nutritious punch with fiber, vitamins, and plant-based protein. Enjoy them as appetizers, a main dish, or a fun party platter that’s sure to impress!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

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

1 can (15 oz) diced tomatoes with green chilies

1 cup corn (fresh or frozen)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp paprika

1/4 tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

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

12 small tortilla cups (store-bought or homemade)

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Instructions
 

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

    Roast the Sweet Potatoes: In a baking dish, toss the diced sweet potatoes with a drizzle of olive oil, salt, pepper, cumin, chili powder, paprika, and cayenne pepper. Spread them evenly and roast for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

      Prepare the Chili Mixture: In a large skillet, combine the roasted sweet potatoes, black beans, diced tomatoes (with juices), and corn over medium heat. Stir well and let it simmer for about 5-7 minutes until everything is heated through. Adjust the seasoning with more salt or pepper if needed.

        Assemble the Nacho Cups: In a baking sheet, arrange the tortilla cups. Spoon the sweet potato chili mixture into each cup, filling them generously. Top each cup with a bit of shredded cheddar cheese.

          Melt the Cheese: Place the filled nacho cups in the preheated oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove from the oven and let cool for a couple of minutes. Top each cup with diced avocado and a sprinkle of fresh cilantro. Serve with a dollop of sour cream or Greek yogurt if desired.

              Enjoy your flavorful Sweet Potato Chili Nacho Cups – a perfect party appetizer or a fun twist on dinner!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings