Carmen (v) 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 Preparation
- 1
Prepare Vegetables
Preheat your charbroiler or grill. Peel and cube the sweet potatoes into bite-sized pieces. Slice the bell peppers and red onion into strips. Seed and slice the poblano peppers.
- 2
Season and Grill
In a large bowl, combine sweet potatoes, bell peppers, red onion, poblano peppers, olive oil, cumin, smoked paprika, salt, and black pepper. Toss until vegetables are evenly coated. Grill the mixture for about 15-20 minutes, tossing occasionally until tender and slightly charred.
Red Rice Pilaf Preparation
- 3
Sauté Aromatics
In a pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- 4
Cook Rice
Add the long-grain rice to the pot and toast for 2-3 minutes. Pour in the vegetable broth and add the tomato paste and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
Half-Smashed Black Beans Preparation
- 5
Assembly
- 6
Serve
Warm tortillas if desired. On each tortilla, layer the grilled vegetables, half-smashed black beans, a sprinkle of mexi-cheese, and drizzle some red chile velvet sauce on top. Serve immediately.