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Published on March 22, 2017

Sweet potato fajita recipe

Makes 4 servings


  • 2 large bell peppers (any color), seeded and thinly sliced
  • 2 medium onions, sliced
  • 1 medium sweet potato, peeled and thinly sliced into strips
  • 1 large Portobello mushroom, sliced
  • 1 medium jalapeno, seeded and thinly sliced
  • 2 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 2-3 Tbsp. fajita seasoning
  • 2 cups fresh spinach
  • 8 in. flour or corn tortillas
  • Suggested toppings: salsa, avocado, shredded cheese*


In large skillet over medium heat, add oil, garlic, peppers and onion. Sauté 5 minutes. Add sweet potato, mushroom and jalapeno. Cook until veggies are soft, not mushy. Add fajita seasoning. Mix to combine. Remove from heat.

To serve, place spinach on tortilla and top with fajita veggie mixture. Finish with desired toppings.

Nutrition analysis per two fajita serving: 350 calories, 11 g fat, 10 g protein, 54 g carbohydrate, 5 g fiber, 430 mg sodium

*suggested toppings not included in nutrition analysis

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