Spiced Pork & Sweet Potato Fajitas

4
Easy
Dinner

Characteristics

High Fibre Without nuts

Nutritional Facts Per Serving

500
Calories
28 g
Protein
63 g
Carbs
11 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 500
  • Lipides 15 g
    • Saturated fat  2.5 g
  • Cholesterol 35 mg
  • Sodium  550 mg
  • Carbs 63 g
    • fiber  11 g
    • Sugar  8 g
  • Protein 28 g

Ingredients

  • 8 oz (250 g) pork tenderloin, cut in thin strips
  • 1 can (19 oz/540 mL) kidney beans, rinsed
  • 1/2 tsp (2 mL) chili powder
  • 1/2 tsp (2 mL) cumin
  • 1/2 tsp (2 mL) smoked paprika (optional)
  • pinch ground cinnamon
  • 1 large sweet potato, peeled and julienned
  • 2 tbsp (30 mL) + 1 tsp (5 mL) olive oil, divided
  • 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)

Method

  1. Preheat oven to 450ºF (230ºC). 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. 
Tip: Pork tenderloins are tapered. The thickest part is best for roasting whole or slicing into single-serving chops. The thinner end is ideal for slicing into strips for stir-fries or fajitas.

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