Spiced Pork & Sweet Potato Fajitas

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 4


  1. 8 oz (250 g) pork tenderloin, cut in thin strips
  2. 1 can (19 oz/540 mL) kidney beans, rinsed
  3. 1/2 tsp (2 mL) chili powder
  4. 1/2 tsp (2 mL) cumin
  5. 1/2 tsp (2 mL) smoked paprika (optional)
  6. pinch ground cinnamon
  7. 1 large sweet potato, peeled and julienned
  8. 2 tbsp (30 mL) + 1 tsp (5 mL) olive oil, divided
  9. 2 poblano peppers, seeded and thinly sliced
  10. 1 small red onion, thinly sliced
  11. 4 flour tortillas, warmed
  12. sour cream and chopped fresh cilantro, for garnish (optional)


  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.