Carmen Recipe
Our charbroiled sweet potato fajitas with seasonally-inspired vegetables and poblano rajas, red rice pilaf, half-smashed black beans, mexi-cheese, and red chile velvet sauce.
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Ingredients
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Fajitas
Red Rice Pilaf
Half-smashed Black Beans
Toppings
Method
Fajitas
- 1
Prepare the Vegetables
Peel and cube the sweet potatoes into bite-sized pieces. Slice bell peppers and red onion into strips. Remove seeds from poblano peppers and slice them into strips.
- 2
Char the Vegetables
In a large bowl, toss sweet potatoes, bell peppers, red onion, and poblano peppers with olive oil, cumin, smoked paprika, salt, and black pepper. Heat a grill or grill pan over medium-high heat and char the vegetables for about 10-12 minutes, turning occasionally until tender and slightly caramelized.
Red Rice Pilaf
- 3
- 4
Add Liquids
Add the long-grain rice to the pan, stirring to coat the rice with the oil mixture. Pour in vegetable broth and tomato sauce, and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and liquid is absorbed.
- 5
Half-smashed Black Beans
- 6
- 7
Assembly
- 8
Assemble the Fajitas
In a large serving platter, layer the charred vegetables, red rice pilaf, and half-smashed black beans. Top with mexi-cheese and drizzle with red chile velvet sauce. Garnish with fresh cilantro and serve with lime wedges on the side.