Taco Cups with Sweet Potato Black Bean Cumin Filling

Taco Cups?

It is the first official day of Spring Break in the Caulfield house. So what to cook when the kids are home all day and wanting to be entertained, driven everywhere, and have friends over (sometimes it feels like all at once)? Taco cups of course. I say that very sarcastically because who has ever heard of taco cups? Not me.

I was drooling over two recipes on Pinterest last week: Mexican Sweet Potato Skins by Pinch of Yum and Mini Mexican Pizzas by Dashing Dish. This is sort of a hybrid of the two you could say or just inspired by both. I made the cups from corn masa instead of store bought tortillas and then made several fillings including a sweet potato and back bean one. Now all week we can fill them with whichever topping we want. If we need a protein boost: meat, cheese, and salsa.  If we need more veggies for the day: Mexican Salad. For something well balanced: Sweet Potato Black Bean filling. 

First how to make my taco cups. The Dashing Dish used storebought flour tortillas in a muffin pan, which I know would turn out great, but so is using Masa and I always have some on hand. Whichever way you to choose to do it is great. 

Taco Cups 

1. First I mixed the dough by following the directions for making tortillas on the Masa bag (see below). Make sure it is Masa for making tortillas. Combine corn flour, water and salt. 

2. Roll out a 1 1/2 inch ball of dough with either a tortilla press or a rolling pin. 

3. Oil a muffin pan with a brush or use an oil spray. 

4. Using a round cookie cutter the size of the bottom of the muffin pan bottoms and place in the cups. You can get 3 rounds out of one ball of dough. 

5. Roll out another ball of dough. Cut the pressed circle in half and line the sides of the muffin cup pressing to connect it to the round. 

6. Brush the inside with olive oil. 

7. Bake at 420 until browned. If you take them out and the bottoms are too soft place them upside down on a cookie sheet and bake for a little longer until the bottoms are crisp. 

• Black Bean Cumin Taco Cup Filling

This stuff is so yummy. I used canned Cumin spiced black beans which I really love. I drain and rinse them really well but the beans still hold so much of the cumin flavor. The liquid the beans sit in DOES contain some gluten so if you are highly gluten sensitive or have celiac's disease, then use regular black beans and add some cumin into the recipe. I don't usually use a processed roduct like this but they are so good and I try and rinse away the bad stuff (I hope).

 

• 
  15 oz Canned CUMIN Black Beans rinsed well and dried
• 3 Small Sweet Potato
• 15 oz Canned, Whole Kernel Corn, No Salt Added rinsed and dried
• 3/4 cup Sweet Red Peppers chopped
• 1/2 cup Yellow Onion chopped
• 1 tsp Adobo All Purpose Seasoning
• 2 cloves Garlic Clove
• 1/2 tbsp Olive Oil
  
• 2 garlic cloves minced

Directions

1. Rinse and dry beans and corn. Don't combine.

2. In a medium high skillet add your corn (with OUT oil) and let it roast a little. Sprinkle with 1/2 the Adobo seasing while roasting. Pour in a large bowl. Add rinsed and dried beans to the bowl.

3. Chop your onions and peppers small and sautee on medium high with olive oil and minced garlic until starting to soften but still has a crunch. Season with rest of Adobo seasoning while cooking. Add to the large bowl.

4. Stir and add more seasoning if you wish., If not using cumin beans, add a tsp of ground cumin or cumin seeds.

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