OEP - Sweet Potato Fajitas

• Produce

  • 1/2 1 cup sliced white onion
  • 3 4 cups sliced green bell pepper (about 1/2
  • 1 Avocado
  • 4 oz Brown mushrooms
  • 1 Cilantro, leaves
  • 1 Lime
  • 1 1/2 cups Red bell pepper
  • 1 Sweet potato, large

• Baking & Spices

  • 1 (1-ounce packet Old El Paso™ fajita seasoning

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Frozen

  • 1 (8-count package Old El Paso™ soft tortilla taco boats

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 large sweet potato, peeled and sliced into thin strips (about 2 cups)
• 1 1/2 cups sliced red bell pepper (about 1 large pepper)
• 3/4 cups sliced green bell pepper (about 1/2 a large pepper)
• 1 cup sliced white onion (about 1/2 a large onion)
• 4 ounces brown mushrooms, quartered
• 1 (1-ounce) packet Old El Paso™ Fajita seasoning
• 3 tablespoons vegetable oil
• 1 (8-count) package Old El Paso™ Soft Tortilla Taco Boats
• Sliced avocado (or guacamole)
• Chopped cilantro leaves
• Lime wedges for squeezing

Directions

• Place the sweet potato, bell peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together the fajita seasoning and oil. Pour the seasoned oil over the top of the vegetables and toss well to coat.
• Preheat a large skillet over high-heat. Once the surface is very hot, add the seasoned vegetables and immediately turn the heat down to medium. Sauté the vegetables until they are tender and slightly blackened, about 6-8 minutes.
• Serve with warm Soft Tortilla Taco Boats and toppings of choice.