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When it comes to creating delicious, nutritious bites that can easily impress your guests or satisfy your snack cravings, few combinations rival the delightful pairing of sweet potatoes and black beans. The Mini Sweet Potato Black Bean Cups are not only visually appealing but also a flavorful treat that can serve as an appetizer or a satisfying snack. These little cups are perfect for gatherings, potlucks, or even a healthy meal option for your family.

Mini Sweet Potato Black Bean Cups

Discover the perfect blend of nutrition and flavor with these Mini Sweet Potato Black Bean Cups! Ideal for appetizers or snacks, this recipe features a delicious combination of roasted sweet potatoes and hearty black beans, enhanced with savory spices. They're simple to make and visually stunning, making them a hit for any gathering. Enjoy them with fresh toppings like avocado or salsa for an extra burst of flavor. Perfect for families and impressing guests alike!
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Ingredients
  

2 medium sweet potatoes (approximately 1 pound)

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

1/2 cup corn kernels (can be fresh, frozen, or canned)

1 red bell pepper, diced into small pieces

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 evenly

1 tablespoon lime juice, freshly squeezed

1 package (1.5 oz) mini phyllo cups (typically contains 15 cups)

Optional Toppings: Slices of fresh avocado, homemade or store-bought salsa, or a dollop of Greek yogurt

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot when you're ready to bake.

    Roast the Sweet Potatoes: Clean the sweet potatoes under running water and pierce each one several times with a fork. Arrange them on a baking sheet and roast in the preheated oven for about 40-45 minutes. They're done when a knife easily pierces the flesh. Allow them to cool for a few minutes before carefully handling.

      Prepare the Filling: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped red onion and diced bell pepper, sautéing for around 5 minutes until they become tender. Sprinkle in the ground cumin, smoked paprika, garlic powder, salt, and black pepper. Stir for an additional minute to enhance the aroma of the spices.

        Mix the Ingredients: In a spacious mixing bowl, scoop out the insides of the roasted sweet potatoes and mash lightly with a fork. Add the drained black beans, corn, the sautéed onion and pepper mixture, chopped cilantro, and freshly squeezed lime juice. Gently stir until everything is well combined, taking care to keep the black beans intact.

          Assemble the Cups: Position the mini phyllo cups on a baking sheet. Generously spoon the sweet potato and black bean mixture into each cup, filling them to the brim.

            Bake: Transfer the baking sheet to the oven and bake the filled phyllo cups for 10-12 minutes. They should be golden brown and heated throughout.

              Serve and Enjoy: Once baked, remove the cups from the oven and let them cool for a few minutes. For an extra touch, add optional toppings like avocado slices, a spoonful of salsa, or a dollop of Greek yogurt before serving.

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

                  - Presentation Tips: Arrange the cups on a vibrant platter and garnish with extra cilantro or lime wedges for a colorful presentation. Enjoy this delicious bite-sized treat at parties or as a healthy snack!