I’ve made this a couple of times over the past few weeks and I really liked the mix of sweet potato & black bean for a fajita filling. This was originally a recipe for enchiladas (you can find it below) so you can change it up that way too. For a perfect fajita, serve this with guacamole and feta cheese or grated cheddar, along with some jalapenos and hot sauce, if you like it spicy!
I’ve changed the recipe up to our liking at home – preference for fajitas over enchiladas, using chipotle paste instead of spice rub and a few other small adjustments.
More with sweet potato: Quick spinach, sweet potato and coconut stew + bonus Korma Paste recipe | Sweet potato wedges with garlic and herb dressing | Sweet potato, ‘Nduja and chickpea hash
Vegan sweet potato & black bean fajitas
Serves 4 | Prep 15 mins | Cook 30 mins
Easy | Vegan | Dairy-Free
- 1 small red onion, finely chopped;
- 1 tbsp olive oil;
- 1 garlic clove, crushed;
- 1 jalapeno chilli, finely chopped;
- 2 tbsp chipotle paste;
- 400g sweet potato, diced;
- 400g can chopped tomatoes;
- 28g pack coriander, stalks and leaves separated and finely chopped;
- 400g can black beans, drained and rinsed;
- 2 salad onions, finely sliced;
- 115g baby spinach;
- 8 seeded or wholemeal tortilla wraps.
– grated vegan cheese (or feta/cheddar for a non-vegan option), guacamole, jalapenos, hot sauce
In a large pan, fry the onion in 1 tbsp oil for 3 minutes until soft. Add the garlic and jalapeno; cook for 2 minutes. Add the chipotle paste and sweet potato, tossing to coat. Tip in the tomatoes and 3 tbsp water; cover. Cook for 20-25 minutes, until the sweet potato is soft. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season.
Warm up the tortillas for about 1 minute in a microwave or a few minutes in a hot oven. Serve alongside the sweet potato mix, garnishes (cheese, guac, salsa etc) and fill up your fajitas to your liking!
Original recipe from Waitrose and Partners Food magazine, available online here.