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Sweet potato fajita traybake recipe
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16 ratings
Let the family dig in to these tasty sweet potato fajitas that are full of flavour and easy to rustle up midweek. Simply roast the veggies in the oven then pile into tortilla wraps with crème fraîche or soured cream. See method
Ingredients
- 500g sweet potatoes, scrubbed and cut into 2-3cm chunks
- 2 tbsp olive oil
- 30g pack fajita seasoning
- 250g frozen mixed peppers
- 1 red onion, cut into 1-2cm wedges
- 2 garlic cloves, crushed
- 400g tin kidney beans, drained and rinsed
- 8-pack tortilla wraps
- 75ml 50% less fat crème fraîche
- 2 spring onions, finely sliced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2820kj
670kcal
34%
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Fat
16g
23%
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Saturates
6g
29%
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Sugars
17g
19%
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Salt
2.8g
46%
of the reference intake
Carbohydrate 106g
Protein 17.7g
Fibre 13.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Add the sweet potatoes, 1 tbsp oil and half the fajita seasoning to a roasting tin; toss to coat. Roast for 20 mins or until lightly golden.
- Add the peppers, onion, garlic, remaining fajita seasoning and oil to the tray, stir to coat, then roast for another 15 mins. Stir through the kidney beans and 2 tbsp water, then return to the oven for 5-8 mins until everything is piping hot. Lay the wraps on 2 baking sheets and add to the oven for the final 2-3 mins to warm through. Serve with the crème fraîche and spring onions.
Tip: To make this recipe vegan, swap the crème fraîche for vegan yogurt.
See more Mexican-inspired recipes