Private Selection Roasted California Garlic Powder Description
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Ingredients: Dehydrated garlic.
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Veggie Fajitas with Sweet Potatoes
[vc_row][vc_column][vc_column_text]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
- 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)
- Preheat oven to 350 degrees F.
- Wrap tortillas in foil and bake for 10 minutes. Keep wrapped until ready to fill and eat.
- 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.
- Uncover, turn heat to medium, add mushrooms and cook for 1 minute.
- Add ½ cup fajita mixture to each tortilla and serve immediately with choice of toppings.
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Private Selection Roasted California Garlic Powder -- 2.37 oz
