Sweet Potato Fajitas Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
205 kcal
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Course
Main Course
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Cuisine
Mexican
Sweet Potato Fajitas Recipe
Description
The recipe involves coating sweet potatoes, red and green bell peppers, onion, and mushrooms in a seasoning blend mixed with oil, then cooking them quickly in a hot skillet until vegetables are tender and develop a slight char, contributing to depth of flavor. The fajita seasoning mingles with the natural sweetness of the sweet potatoes and earthiness of mushrooms.
Serving with Soft Tortilla Taco Boats provides a convenient handheld format, ready for adding complementary toppings such as sliced avocado, fresh cilantro, or lime wedges for acidity. This preparation highlights the balance of textures—soft but slightly crisp vegetables with warm, pliable tortillas.
Cooking in batches is recommended if the pan is not large enough to avoid overcrowding and ensure proper caramelization. Toasting the taco boats briefly before serving adds crispness and warmth. Leftovers can be refrigerated for several days and reheated gently on a skillet or microwave, bearing in mind that freezing may soften the vegetables further.
Ingredients
- 1 sweet potato peeled and sliced into thin strips (about 2 cups, large
- 1 1/2 cups red bell pepper about 1 large pepper, sliced
- 3/4 cups green bell pepper about 1/2 a large pepper, sliced
- 1 cup white onion about 1/2 a large onion, sliced
- 4 ounces brown mushrooms quartered
- 1 Old El Paso™ Fajita seasoning 1-ounce packet
- 3 tablespoons vegetable oil
- 1 Old El Paso™ Soft Tortilla Taco Boats 8-count package
Optional Garnishes:
- avocado or guacamole, sliced
- cilantro chopped leaves
- lime wedges for squeezing
Instructions
- Place the sweet potato, bell peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together the fajita seasoning and oil. Pour the seasoned oil over the top of the vegetables and toss well to coat.
- Preheat a large skillet over high heat. Once the surface is very hot, add the seasoned vegetables and immediately turn the heat down to medium. Sauté the vegetables until they are tender and slightly blackened, about 6-8 minutes.
- Serve with warm Soft Tortilla Taco Boats and toppings of choice.
Notes
- Cook the vegetables in two batches if your skillet is medium-sized to avoid overcrowding and ensure even cooking.
- Toast taco boats in a 325°F oven for 2-3 minutes before serving for added crunch.
- Store leftovers refrigerated in an airtight container for 3-4 days; freezing may affect vegetable texture.
- Reheat on a skillet over medium heat or in the microwave, stirring occasionally for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 205kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 93mg | 4% |
| Potassium | 555mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 9874IU | 197% |
| Vitamin C | 98mg | 109% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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