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In the world of appetizers and snacks, Sweet Potato Chili Nacho Cups stand out as a delightful and health-conscious option. These bite-sized treats combine the rich, earthy flavor of sweet potatoes with the hearty goodness of chili, creating a dish that is both satisfying and nutritious. As the trend for healthier eating continues to rise, more people are seeking alternatives to traditional snacks that are often high in calories and low in nutritional value. Sweet Potato Chili Nacho Cups are the perfect answer to this demand, making them an excellent choice for gatherings, game days, or simply as a nutritious snack at home.

Sweet Potato Chili Nacho Cups

Looking for a nutritious snack with a twist? Try Sweet Potato Chili Nacho Cups! These bite-sized delights blend the natural sweetness of roasted sweet potatoes with hearty chili flavors, making them a delicious and healthy alternative to traditional nachos. Packed with fiber, vitamins, and customizable toppings, they cater to various dietary preferences. Perfect for gatherings or a cozy night in, these nacho cups are sure to impress your guests and satisfy your cravings!
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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 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (adjust according to your heat preference)

Salt and freshly ground black pepper, to taste

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

12 small tortilla cups (store-bought or homemade)

1 ripe avocado, diced

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to get it nice and hot for roasting the sweet potatoes.

    Roast the Sweet Potatoes: In a baking dish, combine the diced sweet potatoes with a generous drizzle of olive oil, and season with salt, pepper, cumin, chili powder, paprika, and cayenne pepper. Toss everything to ensure the potatoes are well coated, then spread them in a single layer. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through for even cooking.

      Prepare the Chili Mixture: In a large skillet over medium heat, combine the roasted sweet potatoes, rinsed black beans, diced tomatoes (including the juices), and corn. Stir well to mix all the ingredients and allow the mixture to simmer for about 5-7 minutes, or until everything is heated through. Taste and adjust seasoning with additional salt or pepper if necessary.

        Assemble the Nacho Cups: On a baking sheet, arrange the tortilla cups ready for filling. Spoon the sweet potato chili mixture generously into each cup, packing it slightly to hold the ingredients.

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

            Garnish and Serve: Carefully remove the nacho cups from the oven and let them cool for a couple of minutes. Top each cup with diced avocado and a sprinkle of fresh cilantro for a burst of color and flavor. Serve with a dollop of sour cream or Greek yogurt on the side if desired.

              Enjoy these delightful Sweet Potato Chili Nacho Cups – they make the perfect party appetizer or a fun twist on a weeknight dinner!

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