Spice up your mealtime with Sweet Potato Fajitas! These vegan fajitas are a perfect blend of tender sweet potatoes and savory mushrooms creating a meat-free twist on a classic favorite and ready in 30 minutes!
I often find myself with leftover veggies hanging out in the fridge. I’ve come up with quite a few ways to use them, including turning them into fritters, making grilled veggie skewers, and even putting them in savory pancakes. It’s better than it sounds, trust me! My latest and greatest idea is vegan sweet potato fajitas!
Table of Contents
Reasons to Love These Sweet Potato Fajitas
- Sweet potatoes are packed with vitamins, fiber, and antioxidants, making these Vegan Fajitas both delicious and nutritious.
- The combination of sweet, earthy sweet potatoes with savory spices creates a mouthwatering taste.
- Sweet Potato Fajitas reheat well, making them perfect for meal prep or next-day lunches.
Recipe Ingredients
- Sweet Potato: Adds a natural sweetness and creamy texture.
- Old El Paso Fajita Seasoning: This is the flavor powerhouse, imparting a bold, smoky, and slightly spicy taste.
- Brown Mushrooms: Their earthy flavor and meaty texture and add depth and umami to this vegan dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Homemade Fajita Seasoning: If you don’t have fajita seasoning on hand, you can make your own using:
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Topping Options: Fresh diced tomatoes and corn salsa can introduce a refreshing sweetness and texture, while a drizzle of sour cream or a dollop of Greek yogurt adds a creamy contrast that complements the spices. For cheese lovers, sprinkle crumbled feta or shredded cheddar. You can also add pickled jalapeño or red onion for a tangy kick.
How to Make Sweet Potato Fajitas
Step #1: Place the sweet potato, bell peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together the fajita seasoning and oil. Pour the seasoned oil over the top of the vegetables and toss well to coat.
Step #2: Preheat a large skillet over high heat. Once the surface is very hot, add the seasoned vegetables and immediately turn the heat down to medium. Sauté the vegetables until they are tender and slightly blackened, about 6-8 minutes.
Step #3: Serve with warm Soft Tortilla Taco Boats and toppings of choice.
Frequently Asked Questions
Yes, you can substitute Soft Tortilla Taco Boats with flour or corn tortillas. Flour tortillas offer a soft, neutral base, while corn tortillas provide a firmer texture with a distinct flavor. Both can be warmed on a skillet for added warmth and flexibility.
Serving black beans and rice alongside the fajitas is a great choice. These sides not only enhance the meal’s nutritional value but also perfectly complement the flavors of the fajitas.
Storage Info
Store leftover Vegan Sweet Potato Fajitas in an airtight container in the refrigerator; they will stay fresh for up to 3-4 days. While freezing is possible, the texture of the vegetables might become softer upon thawing.
To reheat, use a skillet over medium heat, stirring occasionally, until heated through. For a quick option, you can microwave them, but this might slightly alter the texture.
More Delicious Recipes That You’ll Love
Sweet Potato Fajitas Recipe
Ingredients
- 1 large sweet potato - peeled and sliced into thin strips (about 2 cups)
- 1 1/2 cups sliced red bell pepper - about 1 large pepper
- 3/4 cups sliced green bell pepper - about ½ a large pepper
- 1 cup sliced white onion - about ½ a large onion
- 4 ounces brown mushrooms - quartered
- 1 1-ounce packet Old El Paso™ Fajita seasoning
- 3 tablespoons vegetable oil
- 1 8-count package Old El Paso™ Soft Tortilla Taco Boats
Optional Garnishes:
- Sliced avocado - or guacamole
- Chopped cilantro leaves
- Lime wedges for squeezing
Instructions
- Place the sweet potato, bell peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together the fajita seasoning and oil. Pour the seasoned oil over the top of the vegetables and toss well to coat.
- Preheat a large skillet over high heat. Once the surface is very hot, add the seasoned vegetables and immediately turn the heat down to medium. Sauté the vegetables until they are tender and slightly blackened, about 6-8 minutes.
- Serve with warm Soft Tortilla Taco Boats and toppings of choice.
NOTES
Nutrition
Loved how colorful and filling these fajitas were without needing any meat.
MMMMMM this was amazing! Loved it! Definitely going to be a regular in our house! Thanks you!
I also had left over sweet potatoes, mushrooms and peppers in the fridge, hence the reason I bumped into this recipe!
I enjoyed, although I was missing something, so I cooked up some rice and added it to my boats.
Thank you very much for this simple recipe!
Sounds delish! I love ideas like this because even if I’m not vegan I can make this along with regular fajitas and eat a little lighter while still filling my families tummies.
Such a great idea!!