Tapatia (gf) Recipe
Our charbroiled sweet potato fajitas with seasonally-inspired vegetables and poblano rajas, melted mexi-cheese, and pico de gallo.
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Ingredients
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Fajitas
Toppings
Method
Preparation
- 1
Prepare the Sweet Potatoes
Peel and cut the sweet potatoes into thin strips. Toss them in a bowl with olive oil, cumin, paprika, salt, and black pepper. Let marinate for at least 15 minutes.
- 2
Prepare the Vegetables
Slice the bell peppers, red onion, and poblano peppers into strips. Set them aside for sautéing.
Cooking
- 3
Char the Sweet Potatoes
Preheat a grill or grill pan over medium-high heat. Place the marinated sweet potatoes on the grill and cook for about 10-15 minutes, turning occasionally until they are tender and have nice grill marks.
- 4
Sauté the Vegetables
In a large skillet, add a bit of olive oil over medium heat. Add the bell peppers, red onion, and poblano peppers. Sauté until they are tender and slightly charred, about 5-7 minutes.
- 5
Combine and Melt Cheese
Once the sweet potatoes are cooked, add them to the skillet with the sautéed vegetables. Stir well to combine. Sprinkle the shredded Mexi-cheese on top and cover the skillet to allow the cheese to melt, about 2-3 minutes.
Serving
- 6
Serve the Fajitas
Serve the charbroiled sweet potato fajitas on a platter topped with pico de gallo, fresh cilantro, and lime wedges on the side.