Oven-baked sweet potato fajitas
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Vegetarians needn't miss out on the joy of tortilla wraps- we use peppers, onions and sweet potato topped with feta and soured cream
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 544 | |
| low in | fat | 10g |
| saturates | 5g | |
| carbs | 96g | |
| sugars | 26g | |
| fibre | 9g | |
| protein | 16g | |
| salt | 2.9g |
Ingredients
- 2 large sweet potatoes
- 1 onion
- 2 red onions
- 1 large red pepper , deseeded
- 1 tbsp vegetable oil
- 2 tbsp cider or white wine vinegar
- 30g sachet fajita seasoning
- 8 small tortilla wraps
- ½ small pack coriander , chopped
- ½ small pot low-fat soured cream
- small iceberg lettuce , shredded
- 100g reduced-fat feta cheese , crumbled
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. Arrange in a single layer on a large baking tray and cook for 40 mins, turning halfway through.
- STEP 2
Meanwhile, warm the wraps following pack instructions. Once the veg is cooked, sprinkle with coriander, then roll up in the wraps with a dollop of soured cream, some lettuce and crumbled feta on top.
Goes well with
Recipe from Good Food magazine, September 2013
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