Open Mexican Sweet Potato & Avocado Fajitas
1 July 2017
Pack a flavour punch with this pleasing recipe, perfect for a
light dinner or for lunch.
500g sweet potatoes, diced
1 red pepper, diced
1 onion, cut into chunks
1 tsp LoSalt
1 tsp mild chilli powder
1 tsp dried oregano
½ tsp smoked paprika
1 clove garlic, chopped
1 tbsp olive oil
28g pack fresh coriander, chopped
3 tomatoes, chopped
4 spring onions, sliced
4 wholemeal flour tortillas
1 ripe avocado, mashed
4 heaped tsp reduced fat soured
1. Preheat the oven to 200oC, gas mark 6.
2. Place the vegetables in a roasting tin. Mix together the
LoSalt, chilli powder, oregano, paprika and garlic and toss into
the vegetables with the oil. Roast for 20 minutes until
tender, stir in half the coriander.
3. Mix together the tomatoes, spring onions and remaining
4. Heat the tortillas according to pack instructions and spread
with the avocado, top with the roasted vegetables and then tomato
salsa and serve with a spoonful of soured cream.
Prep: 20 minutes
Cook: 20 minutes