Veggie Fajita Stuffed Sweet Potatoes
User Reviews
5
2 reviews
Excellent
Veggie Fajita Stuffed Sweet Potatoes
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Baked sweet potatoes are topped with mushrooms, peppers and onions in a flavorful blend of Mexican spices. Top it with guacamole for a healthy and filling meatless dinner!
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Ingredients
Veggie Fajita Stuffed Sweet Potatoes
- 3 sweet potato scrubbed clean and pierced all over with a fork, medium
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano crushed between the palms of your hands, dried
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground chipotle powder optional
- 1/2 teaspoon kosher salt
- 1/2 red onion sliced thin
- 1/2 red bell pepper sliced thin
- 1/2 bell pepper sliced thin, yellow
- 2 portobello mushrooms gills removed and sliced thin
- 1/2 cup corn
- 1/2 lime
- cilantro for garnish
Guacamole
- 1 avocado pitted and skin removed
- 1/2 lime juiced
- 1/4 teaspoon cumin ground
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon chili powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Preheat oven to 400° F. and line a baking sheet with foil. Place the prepared sweet potatoes on the baking sheet and bake for 45-60 minutes or until a fork can easily be inserted into them.
- In a medium sized bowl combine all of the guacamole ingredients and mash with a fork until desired consistency is reached. Taste for seasoning, cover and refrigerate until ready to serve.
- In a small bowl combine the spices for the veggie fajitas. Heat a large skillet over medium-high heat. Add a couple teaspoons of olive oil to the hot skillet and swirl to coat the bottom.
- Add the onion and peppers to the skillet and sauté approximately 2 minutes. Add in the mushrooms and spice mixtures and sauté another 2-3 minutes or until the vegetables are tender. Add in the corn and lime juice stirring everything together. Taste for seasoning, then remove the skillet from the heat.
- Split the baked sweet potatoes down the middle and stuff them with the fajita filling. Top with guacamole and chopped cilantro.
Notes
- If your sweet potatoes are large cut them in half lengthwise and serve each half topped with the fajita filling and guacamole.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
(53%)
Sodium
434mg
(18%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 434mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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