Spiced Pork & Sweet Potato Fajitas

  • Prep Time 15 min
  • Total Time 45
  • Serves: 4

Ingredients

  • 8 oz pork tenderloin, cut in thin strips 250 g
  • 1 can kidney beans, rinsed (19 oz/540 mL)
  • 1/2 tsp chili powder 2 mL
  • 1/2 tsp cumin 2 mL
  • 1/2 tsp smoked paprika (optional) 2 mL
  • pinch ground cinnamon
  • 1 large sweet potato, peeled and julienned
  • 2 tbsp olive oil, plus 5 mL, divided 35 mL
  • 2 poblano peppers, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • 4 flour tortillas, warmed
  • sour cream and chopped fresh cilantro, for garnish (optional)

Directions

  • Step 1

    Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.

  • Step 2

    In large bowl, toss sweet potato with 1 tsp (5 mL) oil. Place on roasting pan or baking sheet. Bake in preheated oven until fork-tender, 10 to15 min.

  • Step 3

    Meanwhile, in large skillet or griddle, heat remaining oil over high heat, cook peppers and onion, stirring often, until softened, about 5 min. Scrape up any browned bits from bottom of skillet. Push pepper mixture to edge and add pork to centre of skillet. Sear 1 min. Stir to combine with pepper mixture and cook until no pink remains on pork, about 5 min.

  • Step 4

    Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.

Tip

To make ahead, toss pork strips with spices. Place in zip-top freezer bag and freeze up to 1 month. Thaw in refrigerator, add to a bowl with the beans and complete the rest of recipe, as instructed.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 500 g
  • Fat 15 g
  • Saturated Fat 2.5 g
  • Carbs 63 g
  • Sugar 8 g
  • Protein 28 g
  • Cholesterol 35 mg
  • Fibre 11 g
  • Sodium 550 mg