Spiced Pork & Sweet Potato Fajitas

Prep time: 15min
Total time: 45 min
Serves: 4
8 oz
pork tenderloin, cut in thin strips
250 g
1 can
(19 oz/540 mL) kidney beans, rinsed
1/2 tsp
chili powder
2 mL
1/2 tsp
cumin
2 mL
1/2 tsp
smoked paprika (optional)
2 mL
pinch ground cinnamon
1
large sweet potato, peeled and julienned
2 tbsp
plus 1 tsp (5 mL) olive oil, divided
30 mL
2
poblano peppers, seeded and thinly sliced
1
small red onion, thinly sliced
4
flour tortillas, warmed
sour cream and chopped fresh cilantro, for garnish (optional)
Per serving (1/4 of the recipe): 330g
calories
500
fat
15 g
saturated fat
2.5 g
carbs
63 g
sugar
8 g
protein
28 g
cholestrol
35 mg
fibre
11 g
sodium
550 mg

Directions

  1. Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.

  2. In large bowl, toss sweet potato with 1 tsp (5 mL) oil. Place on roasting pan or baking sheet. Bake in preheated oven until fork-tender, 10 to15 min.

  3. Meanwhile, in large skillet or griddle, heat remaining oil over high heat, cook peppers and onion, stirring often, until softened, about 5 min. Scrape up any browned bits from bottom of skillet. Push pepper mixture to edge and add pork to centre of skillet. Sear 1 min. Stir to combine with pepper mixture and cook until no pink remains on pork, about 5 min.

  4. Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.