Sweet Potato Fajitas

Subbing sweet potatoes for steak or chicken, these fajitas are a great vegetarian option for a classic Tex-Mex dish.

Course Tacos

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings fajitas

Calories 394kcal

1 ½ lbs sweet potatoes, peeled and sliced into thin ¼" strips
3 bell pepper, seed removed and sliced into thin strips (use colors of your choice)
1 large white onion, thinly sliced
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon cumin
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoon olive oil
3 tablespoon vegetable oil
flour fajita tortillas
shredded cheese, avocado, tomato, sour cream, limes, cilantro for topping

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.
Serve with warm fajita tortillas and toppings of your choice.

Be consistent in slicing the sweet potatoes thin enough so they cook quickly. You want them to be about ¼ inch thick at the most. You could also use a mandoline to slice the sweet potatoes thin.
If you don't want to make your own fajita seasoning, you can easily buy one at the grocery store.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
You know the sweet potatoes are cooked once they are tender.
Depending on the size of the skillet you are using, you might have to cook in batches. A 12 inch skillet is big enough to cook in one batch.
To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.