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Sweet potato fajita traybake recipe

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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

Serves 4
Takes 45 mins
670 calories / serving
Vegetarian

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

Energy
2820kj
670kcal 34%
Fat
16g 23%
Saturates
6g 29%
Sugars
17g 19%
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