Twice Baked Fajita Sweet Potatoes

Monday, February 6, 2017

serves 2-4

What You Need
2 large sweet potatoes
Olive oil
1/4 red onion, thinly sliced
1/4 sweet onion, thinly sliced
1 chicken breast, about 9 oz, thinly sliced
2 garlic cloves
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 - 1/2 cup beans, depending on your preference
1/2 TSP cumin
1 TSP paprika
Juice of 1 lime
Salt and pepper to taste

Toppings
Lime wedges
Crushed red pepper flakes
Sriracha
Cilantro
Cheese
Salsa
Avocado slices

Directions
1. Preheat the oven to 400° and wash sweet potatoes. Poke them 4-5 times with a fork and then place on rimmed baking sheet. Cook in oven for 40 minutes or until soft.
2. While sweet potatoes are cooking, heat olive oil in a medium/large skillet over medium heat. Once warm, add in the onion and cook until translucent.
3. Next add in the chicken, garlic, and peppers and cook for 2-3 minutes and then add in the spices. 
4. Cook everything until the chicken is cooked through and then stir in the beans. Set aside.
5. Once the sweet potatoes are done, remove from the oven and let cool for about 5 minutes. Then, slice them in half and scoop out the insides, leaving a little cushion around the skin.
6. Place scooped out sweet potato into a medium sized bowl. Add in the chicken veggie mix and stir everything together until fully combined.
7. Next, stir in the lime juice and then scoop mixture back into the skins and place back on the rimmed baking sheet. Cook everything in the preheated oven for about 5-10 minutes or until everything is heated back up. If you want to top with cheese, this is a good time to do it so that it melts. 
8. Top sweet potatoes with desired toppings and enjoy!!

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