Spiced Pork & Sweet Potato Fajitas
Prep Time
Cooking Mode
8 oz pork tenderloin, cut in thin strips
1 can kidney beans, rinsed (19 oz/540 mL)
½ tsp chili powder
½ tsp cumin
½ tsp smoked paprika (optional)
pinch ground cinnamon
1 large sweet potato, peeled and julienned
2 tbsp olive oil, plus 5 mL, divided
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)
8 oz pork tenderloin, cut in thin strips
1 can kidney beans, rinsed (19 oz/540 mL)
½ tsp chili powder
½ tsp cumin
½ tsp smoked paprika (optional)
pinch ground cinnamon
1 large sweet potato, peeled and julienned
2 tbsp olive oil, plus 5 mL, divided
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
1Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.
2In 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.
3Meanwhile, 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.
4Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.
Tips
1
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.
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Personal Note
Personal Note
