These plant-based fajitas are loaded with peppers, onions, mushrooms and the surprise of sweet potato. They’re satisfying, super filling and have all the fajita flavors we love. No one will miss the meat with an array of sizzling, spicy veggies to load up on! And kids can’t help but love finger food, too. What’s better than building your own fajita in a warm tortilla? Plus, they’re ready to go in under 30 minutes.
Veggie Fajitas with Sweet Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 116 kcal
Ingredients
- 1 Tbsp. avocado oil
- 1 sweet potato cut into ½-inch strips
- ½ red onion cut into thin half circles
- 1 bell pepper cut into strips
- ¼ cup water
- 4 oz. mushrooms sliced
- ½ tsp. Himalayan pink salt
- ¼ tsp. black pepper
- ½ tsp. ground cumin
- ½ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. garlic powder
- 8 organic corn tortillas
Toppings
- ¼ cup cilantro chopped
- ½ cup salsa
- 1 jalapeño diced
Instructions
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Preheat oven to 350 degrees F.
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Wrap tortillas in foil and bake for 10 minutes. Keep wrapped until ready to fill and eat.
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In large pan over medium heat, sauté sweet potato, onion and peppers in avocado oil for 5 minutes. Add spices and water; cover and simmer for 5 minutes on medium-low heat.
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Uncover, turn heat to medium, add mushrooms and cook for 1 minute.
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Add ½ cup fajita mixture to each tortilla and serve immediately with choice of toppings.
Recipe Notes
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Nutrition Facts
Veggie Fajitas with Sweet Potatoes
Amount Per Serving
Calories 116
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 269mg11%
Potassium 288mg8%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 3g3%
Protein 3g6%
Vitamin A 4771IU95%
Vitamin C 23mg28%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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