I love sweet potatoes and fajitas – so why not combine them?! It really tastes like a fajita and the crispy skin of the sweet potato didn’t make me miss the tortillas. It’s filling too. I could only eat a half of one, which gave me leftovers for lunch the next day. My kids were iffy on them, but still ate them.
3 sweet potatoes
1/2 red onion, thinly sliced
1 chicken breast, cooked and then shredded
2 cloves garlic, minced
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
1/4 cup black beans, drained and rinsed
1/2 tsp ground cumin
1 tsp smoked paprika
1 cup shredded colby-jack cheese
1 lime, juiced
toppings: chopped cilantro, diced avocado, sour cream, salsa
Scrub and clean the sweet potatoes. Prick them with a fork and roast until they are cooked through. Allow to cool and then cut open. Scoop out the insides into a large bowl.
Using a large skillet, saute the onions, garlic and peppers until slightly cooked. Add in the cooked chicken, cumin and paprika. Allow to cook for 5 minutes. Transfer to the bowl with the sweet potato and add in the beans. Stir to combine. Add the filling back into the sweet potatoes and place on a baking sheet. Sprinkle with shredded cheese. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and the insides are hot.