I love making fajitas because they’re just so adjustable. You can chop and change them depending on what you fancy or what’s leftover in the fridge, and that kind of
laziness flexibility is right up my street.
I’ve opted for vegetarian fajitas here because not only is sweet potato deeee-licious, but it’s also a chunky filling that leaves you feeling pretty stuffed with basically zero fat or carbs. I also like to try something new and while I’ve eaten chicken fajitas A THOUSAND TIMES, I’d never tried sweet potato fajitas – turns out, they’re pretty good.
But the best thing about these is, really, that you can make them however you like. If you want to make them with meat, go for it. If you don’t, that’s cool too! If you want to stick with vegetables and wholemeal wraps then it’s a tasty, satisfying meal, but if you feel like treating yourself to a little sprinkle of cheese on top, maybe a spoonful of sour cream or a splodge of guacamole, that’s totally up to you. The question is, do you have the willpower to resist the guac? I know I don’t…
At their bare basics, these fajitas are super good for you. Sweet potatoes are high in fibre and anti-oxidants and brown rice is good for your heart, digestion and cholesterol, so you’re already onto a winner – and that’s before you realise it’s cooked in nothing more than water and spices, and the entire recipe is made up of wholegrains and vegetables. All bloody good stuff!
So, this is how I did it…
(Makes 6 fajita wraps)
1. Cook the sweet potatoes, chopped onion and garlic in a large frying pan for 5 – 10 minutes to soften. Add a splash of water if they start to stick (sweet potatoes always stick to the bottom of my pan ☹).
2. Throw in the peppers and fry for another minute or so before adding a small cup of water 💦 and season with paprika, cumin, chilli flakes, salt and pepper.
3. Crumble a stock cube into the water, add the tomatoes and sweetcorn and cook on a low heat for around 10 minutes, until the water dries up. If the veggies aren’t soft or cooked, add another drop of water and cook for a little longer.
4. Microwave the rice (only takes a couple of minutes) and warm the tortillas. Get together any extras – cheese, lettuce, salsa etc. -, serve the vegetables in a dish, wrap ’em up and e-n-j-o-y!
1 Sweet Potato, Chopped – Grower’s Selection Sweet Potatoes (by weight) – 66.3p – ASDA
2 Bell Peppers, Sliced – Red Pepper – 48p – Lidl
2 Onions, Sliced – Essential Waitrose Onions – 12p – Waitrose
1/2 Cup of Sweetcorn – Smartprice Sweetcorn in Water – 35p – ASDA
6 Tomatoes, Chopped – Salad Tomatoes – 68p – Morrisons
6 Wholemeal Tortilla Wraps – Rowan Hill Bakery Tortilla Wraps Whole & White – 75p – Lidl
Vegetable Stock Cube – Stock Cubes Vegetable – 39p – ASDA
125g Brown Rice – Wholegrain Micro Rice – 49p – ASDA
Grated cheese 🧀
Guacamole or smashed avocado 🥑
Sour cream 🌯
Shredded lettuce 🥗
You don’t need one of those cardboard box kits to make fajitas at home, if you have the right spices in your cupboard it’s just as easy. Just throw in some dried garlic, paprika, cumin, chilli flakes, salt and pepper and you’ve got a robust, spicy, flavoursome fajita mix.