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Discover the delicious and nutritious world of Mini Sweet Potato Nacho Skillet Cups, a unique and healthy twist on classic nachos that will delight your taste buds and impress your guests. This vibrant dish combines the wholesome goodness of sweet potatoes, black beans, and fresh toppings, making it a perfect choice for a weeknight dinner, a party appetizer, or a satisfying snack. Unlike traditional nachos that often rely on heavy tortilla chips and greasy toppings, these Mini Sweet Potato Nacho Skillet Cups offer a guilt-free indulgence without sacrificing flavor.

Mini Sweet Potato Nacho Skillet Cups

Explore the delightful Mini Sweet Potato Nacho Skillet Cups, a healthy twist on classic nachos that combines sweet potatoes and black beans for a nutritious and tasty dish. Perfect for dinner or as a party appetizer, these mini cups are topped with melted cheese and fresh ingredients like tomatoes and avocado, adding vibrant colors and flavors. Learn how to make this easy, guilt-free indulgence and impress your guests with a delicious and satisfying meal that’s as nutritious as it is delicious.
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked black beans (canned or boiled)

1 cup corn (fresh, frozen, or canned, drained if necessary)

1 cup shredded cheese (cheddar or Monterey Jack)

½ cup diced tomatoes

¼ cup sliced jalapeños (fresh or pickled)

¼ cup chopped fresh cilantro

1 ripe avocado, diced

Sour cream or Greek yogurt for serving (optional)

Lime wedges for garnish

Instructions
 

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

    Roast Sweet Potatoes: In a mixing bowl, combine cubed sweet potatoes, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the sweet potatoes are well coated. Spread them out evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

      Prepare the Skillet: While the sweet potatoes are roasting, heat a cast-iron skillet over medium heat. Add the cooked black beans and corn, cooking for about 5 minutes until heated through.

        Combine Ingredients: Once the sweet potatoes are ready, add them to the skillet with the beans and corn. Stir gently to combine. Top with diced tomatoes, jalapeños, and shredded cheese.

          Melt the Cheese: Transfer the skillet to the preheated oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove the skillet from the oven and let it cool for a few minutes. Top with fresh cilantro and diced avocado. Serve immediately with dollops of sour cream or Greek yogurt, and lime wedges on the side.

              Enjoy: Delight in these Mini Sweet Potato Nacho Skillet Cups with a burst of flavors and a healthy twist on nachos!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings