Name: Roasted Sweet Potato And Black Bean Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 small fajitas
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, peeled and cut into 1/2-inch strips; 1 can black beans, rinsed and drained; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 red onion, thinly sliced; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 8 small flour tortillas; Optional toppings: avocado slices, fresh cilantro, lime wedges, salsa, sour cream

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the sweet potato strips, bell peppers, red onion, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated with the spices and oil.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and slightly crispy, stirring halfway through the cooking time.
While the vegetables are roasting, warm the black beans in a small saucepan over medium heat. Season with a pinch of salt and a sprinkle of cumin for extra flavor.
Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
To assemble the fajitas, spoon a generous amount of the roasted sweet potato and vegetable mixture onto each warm tortilla. Top with a spoonful of black beans and your choice of optional toppings such as avocado slices, fresh cilantro, a squeeze of lime juice, salsa, or sour cream.
Fold the tortillas over the filling, serve hot, and enjoy.

Ingredients

Instructions

Nutrition Facts

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