Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sweet Potato-Mushroom Fajitas
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 504
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1066 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 15 grams
- Sugar
- 6 grams
- Protein
- 16 grams
Smoky, sweet and a little spicy, this vegetarian fajita dish features a hearty combination of charred sweet potatoes, oyster mushrooms, poblano peppers and red onions. They make for a satisfying combination wrapped in a warm flour tortilla along with a spoonful of saucy black beans. To cool things down, we recommend adding some sour cream and guacamole for the perfect bite.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 504
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1066 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 15 grams
- Sugar
- 6 grams
- Protein
- 16 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the beans: Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add the salsa and cook, stirring, until almost dry, 1 to 2 minutes. Add the beans and their liquid and 1/2 cup water; bring to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a fork. Continue simmering until lightly thickened, about 8 minutes. Keep warm.
- Meanwhile, heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the sweet potato and season with salt and pepper; cook, stirring occasionally, until lightly browned and mostly tender, about 5 minutes. Stir in the poblano and red onion and cook until charred and crisp-tender, about 5 minutes. Season with salt and pepper and transfer to a bowl.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the mushrooms in a single layer, season with salt and cook, undisturbed, 2 minutes, then stir only occasionally until browned and crisp at the edges, 4 to 6 more minutes. Season with salt and pepper. Reduce the heat to medium and stir in the reserved vegetables, chili powder and cumin; cook until the spices are fragrant, about 1 more minute. Serve with the black beans, tortillas, guacamole, sour cream and lime wedges.
