OVEN-BAKED SWEET POTATO FAJITAS
Vegetarians needn't miss out on the joy of tortilla wraps- we use peppers, onions and sweet potato topped with feta and soured cream
Provided by Lucy Netherton
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. Arrange in a single layer on a large baking tray and cook for 40 mins, turning halfway through.
- Meanwhile, warm the wraps following pack instructions. Once the veg is cooked, sprinkle with coriander, then roll up in the wraps with a dollop of soured cream, some lettuce and crumbled feta on top.
Nutrition Facts : Calories 544 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 26 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
- Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
- Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
- Mix the fajita seasoning ingredients together.
- Drizzle in olive oil. Season the boats and veggies.
- Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
- Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
- Shred the chicken with 2 forks and mix together with the veggies.
- Fill up sweet potato boats and top with mozzarella cheese.
- Bake for 5 more minutes, or until cheese is melted.
- Garnish with your favorite toppings (we used guacamole and cilantro).
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams
VEGAN FAJITAS
This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
Provided by TYGSD
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g
SWEET POTATO FAJITAS
If you're having a vegetarian over to dinner or just want to try something new, these fajitas are perfect. Sweet potatoes are a great substitution for chicken and beef. We loved the texture and flavor of the potatoes with their crispy edges against the melty cheese and the sliced peppers and onions. Add some salsa and cool sour...
Provided by April McIver
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Toss sweet potato cubes with 1 Tbsp olive oil and 2 tsp fajita seasoning to coat.
- 2. Spread on a baking sheet and bake at 350 for 45 minutes.
- 3. Meanwhile, cut your bell pepper and onion and prepare your tortillas.
- 4. When the potatoes are almost done heat 2 tsp oil in a large cast iron or another type of heavy skillet over medium high until it just starts to smoke. Add bell pepper and onion.
- 5. Cook about 5 minutes, stirring very frequently, until done through with nice browned spots. How done is up to you.
- 6. You can serve your fajitas as separate ingredients to be assembled or put them together like tacos. A tortilla, some potatoes, some bell pepper and onion, and any toppings you'd like.
SWEET POTATO AND BLACK BEAN TACOS
These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 25
Steps:
- Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
- Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over 1/4 teaspoon) and pepper, and cover until you're ready to serve.
- Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.
- Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
- To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.
Nutrition Facts : ServingSize 2 tacos, Calories 726 calories, Sugar 12 g, Sodium 730.3 mg, Fat 31 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 24.1 g, Protein 20.5 g, Cholesterol 0 mg
FAJITA SPICED OVEN POTATOES
This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Cut the potatoes into reasonable sized cubes. Leave the skins on for extra vitamins and taste.
- In a large bowl, combine the oil, fajita seasoning and the lime. Mix together until it is almost a paste.
- Put the cubed potatoes into bowl and stir around until the potatoes are well covered by the oil mixture.
- Transfer to an foil covered baking tray and bake in the oven for between 25 and 30 minutes depending on the size of your cubes.
- When they have gone golden brown, remove from the oven and serve.
MEXICAN ROASTED SWEET POTATO CUBES
Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.
Provided by Eb Gargano
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
- Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
- Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
- Roast in the oven for 20 minutes.
Nutrition Facts : Calories 214 kcal, Carbohydrate 28 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 661 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
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5/5 (8)Total Time 50 minsCategory MainsCalories 376 per serving
- In a small bowl, combine salt, paprika, pepper, chipotle, cumin, cayenne, and garlic powder. Stir together.
- Spread sweet potatoes on sheet pan and drizzle with 2 Tablespoons of oil. Sprinkle half of the seasoning over them and mix them up to coat evenly.
- On the second sheet pan, spread bell peppers and onion. Drizzle with remaining oil and sprinkle the other half of the seasoning. Mix to coat evenly.
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Reviews 1Category DinnersServings 3Total Time 1 hr 15 mins
- 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.
SWEET POTATO FAJITAS - PREVENTION RD
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Servings 5Total Time 50 minsCategory VeganCalories 231 per serving
- Place sliced sweet potatoes on one of the baking sheets; drizzle with 2 tablespoons of the olive oil and half the spices; toss well and arrange in an even layer on the baking sheet. Bake for 10 minutes.
- Meanwhile place peppers and onion on the second baking sheet. Drizzle with remaining 2 tablespoons olive oil and seasoning mixture; toss well and arrange in a single later.
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5/5 (6)Estimated Reading Time 4 minsServings 6Calories 206 per serving
- Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centres are still a little hard, don't worry they will continue to cook in the oven later).
- Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
INSPIRALIZED: FOIL-POUCH SWEET POTATO NOODLE CHICKEN FAJITAS
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Reviews 49Estimated Reading Time 6 minsServings 3Total Time 40 mins
- Place a large skillet over medium heat and coat with cooking spray. Add in the chicken and cook for 2 minutes, flip and cook another 2 minutes. Set aside the cooked chicken on a plate.
- In another bowl, place in the bell peppers, cooked chicken, avocado, olive oil and lime juice. Toss to combine. Add 1 tbsp of the fajita mix seasonings to the bowl and toss to combine. Set aside.
SWEET POTATO FAJITAS RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 3Category TacosCuisine MexicanTotal Time 30 mins
- Place sliced sweet potatoes in large mixing bowl and add chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and olive oil. Mix thoroughly. Add peppers and onion into bowl and mix.
- Heat large skillet over medium-high heat and add vegetable oil. Add sweet potato and pepper mix into skillet and cook for about 12-15 minutes, stirring occasionally. You want to cook them until they are tender and slightly blackened. (You will either have to do this in two batches in the skillet or make sure the skillet is large enough to be able to cook everything) With about 30 seconds left add the garlic and cook through.
THE BEST SWEET POTATO TACOS RECIPE - BUILD YOUR BITE
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4.9/5 (13)Total Time 40 minsCategory DinnerCalories 158 per serving
- Add salt, pepper, garlic powder, onion powder, chili powder, cumin, and enough olive oil to coat (I used 1/4 cup)
GRILLED SWEET POTATO FAJITAS - FRESH OFF THE GRID
From freshoffthegrid.com
4.8/5 (5)Total Time 45 minsEstimated Reading Time 5 minsCalories 294 per serving
- PREP & MARINATE THE SWEET POTATO "STEAKS": Cut both ends off the sweet potato. Place the sweet potato vertically on your cutting board and slice downwards to create 4 or so ½ inch slabs. Prepare the marinade by mixing the oil, liquid aminos, chile powder, and salt together in a small container. Lay the sweet potato on a large plate and drizzle half the marinade over the top, using the back of a spoon if needed to evenly coat. Flip the sweet potato and repeat on the other side. Set aside and let marinate for at least 20 minutes.
- PREP VEGGIES: Meanwhile, slice up all the vegetables. De-stem and deseed the peppers and cut into long strips. Chop the onion into ¼” wide slices. Chop the garlic.
- COOK THE VEGGIES: Over your campfire, heat 2 tablespoons oil in a cast iron skillet. Once hot, add the peppers and onion. Sauté over high heat until they soften, then add the garlic and spices. Continue to cook until the vegetables are soft and the onion is just beginning to brown - about 15-20 minutes total.
- COOK THE SWEET POTATOES: Right after you get the vegetables going in the skillet, place the sweet potatoes on the grill (you could also cook them in a second cast iron if you’re not cooking over a campfire). Cook on one side for 5 minutes, then flip and cook the other side for 5 minutes. Once they are tender throughout (but not mushy!), pull them off the fire and slice into ¼” slices.
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5/5 (1)Estimated Reading Time 4 minsServings 5-6
- In the baking dish, mix sliced chicken, bell peppers, onions, olive oil, and fajita seasoning. Bake for 20-25 minutes.
- On a baking sheet, bake sweet potato fries at 400 degrees for 20-25 minutes (I baked mine at the same time as the chicken).
- Warm tortillas over a med-low heat in a skillet. Once warmed, begin building fajitas. Start with the pepper/chicken mixture; next add a few sweet potato fries; top with cheese, salsa, etc.
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Servings 6Total Time 1 hr 30 minsCategory Healthy Chicken RecipesCalories 470 per serving
- Preheat the oven to 180°C/350°F/gas 4. Dollop the harissa into a large roasting tray, add a splash of vinegar and a good pinch of sea salt and black pepper.
- Give everything a really good rub and mix up, then place the chicken breast-side down and roast for 1 hour 20 minutes, turning the chicken halfway through, and basting and shaking occasionally.To make the slaw, place 2 tablespoons each of vinegar and oil into a bowl.
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Estimated Reading Time 3 minsTotal Time 25 mins
- In a medium mixing bowl, whisk together a tablespoon of the olive oil and taco seasoning. Add the peppers and onions and toss to coat. Transfer them to a greased grill basket.
- In the same mixing bowl used to toss the peppers, add the sweet potatoes and drizzle with another tablespoon of olive oil. Season with chili powder and toss together to coat. Transfer the sweet potato slices on a large greased grill pan, careful not to overlap (for best results.)
- Grill for 10 minutes, then flip the sweet potatoes and grill another 5-10 minutes or until fork tender. When you flip the sweet potatoes, toss the peppers and onions.
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- 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.
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