Ingredients
- 2 tbsp any oil
- 2 small red onions, very finely sliced
- 2 cloves garlic, very finely chopped
- pinch chilli flakes
- pinch ground cumin
- salt
- 2 medium sweet potatoes, peeled and cut into 1cm pieces
- 100 mls water
- 1 vegetable stock cube, (10g)
- ½ tsp smoked paprika
- ground pepper
- 400 g can kidney beans, well-drained
- 2 tbsp fresh coriander, chopped
For the Avocado Relish
- 2 small avocados, roughly chopped
- ½ clove garlic, finely pasted
- 2 small ripe tomatoes, chopped
- 1 tbsp Sherry vinegar
- 1 tbsp extra virgin olive oil
- 4 tbsp chopped fresh coriander
- salt
- ground pepper
For the Tortillas
- 8 small flour tortillas
- 100 g sour cream
- Siracha
- lime wedges
Instructions
- Heat a large sauté pan or wok, then add the oil.
- Add the onions, garlic, chilli, cumin and a little salt.
- Cook for 5-6 minutes to get a little colour.
- Add the sweet potatoes, water, stock cube, paprika, pepper and kidney beans.
- Mix well and cook over a moderate heat, partially covered with a lid, until water has evaporated and the sweet potatoes are cooked and nice and soft, but not too mushy.
- They need to be soft so you can easily break them with a fork.
- Season well, add the fresh coriander and leave to room temperature.
- Meanwhile, make up the avocado relish and mix well.
- Serve the sweet potato mix into small tortillas, topped with the avocado relish. Add sour cream, siracha and a squeeze of fresh lime.
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Nutrition Facts
Sweet Potato Pepper Bean Fajitas
Amount per Serving
Calories
524
% Daily Value*
Fat
31
g
48
%
Saturated Fat
6
g
38
%
Trans Fat
0.02
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
18
g
Cholesterol
15
mg
5
%
Sodium
530
mg
23
%
Potassium
1405
mg
40
%
Carbohydrates
56
g
19
%
Fiber
17
g
71
%
Sugar
12
g
13
%
Protein
11
g
22
%
Vitamin A
17021
IU
340
%
Vitamin C
27
mg
33
%
Calcium
125
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
