The Washington Post

Poblano, Sweet Potato and Mushroom Fajitas

Poblano, Sweet Potato and Mushroom Fajitas 3.000

Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Weeknight Vegetarian Dec 24, 2018

A sheet pan makes this version of a Tex-Mex staple simple enough to pull off on any given weeknight.

The spicy avocado crema takes it over the top, but if you're short on time, substitute fresh avocado slices and dollops of your favorite sour cream.

To read the accompanying story, see: Sweet potato and poblano peppers make these sheet-pan fajitas really sizzle.


Servings:
3 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-6 servings

Ingredients
  • For the fajitas
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chili powder (may substitute 1 teaspoon each ground ancho chile, ground cumin and Spanish smoked paprika)
  • 1 teaspoon kosher salt, or more as needed
  • 1 small sweet potato (8 ounces), scrubbed well and then cut lengthwise into 1/2-inch-wide strips
  • 4 poblano chile peppers (1 pound), stemmed, seeded and cut lengthwise into 1/2-inch-wide strips
  • 1 yellow onion, thinly sliced
  • 2 portobello mushroom caps (6 to 8 ounces), cut into 1/2-inch-wide strips
  • Six 8-inch-wide flour tortillas
  • 1/2 cup packed cilantro, chopped
  • Lime wedges, for serving
  • For the crema
  • Flesh of 1 ripe avocado
  • 1/4 cup canned coconut milk (full-fat or low-fat)
  • 2 tablespoons fresh lime juice
  • 1/2 serrano chile pepper, seeds and ribs removed
  • 1/4 cup packed cilantro
  • 1/4 teaspoon kosher salt, or more as needed

Directions

For the fajitas: Place a large rimmed baking sheet on the middle rack in the oven; preheat to 450 degrees.

Whisk together the lime juice, oil, chili powder and salt in mixing bowl. Add the sweet potato, poblanos, onion and mushrooms, tossing until evenly coated.

Carefully remove the baking sheet from the oven. Working quickly so the pan stays hot, arrange the vegetables on it in an even layer. Roast until the sweet potato is tender and the other vegetables are deeply browned on the edges, 15 to 20 minutes. Taste, and add more salt, as needed.

During the last few minutes of roasting, wrap the stack of flour tortillas in aluminum foil and place in the oven (on a lower or upper rack) to warm them.

While the vegetables are roasting, make the crema: Combine the avocado, coconut milk, lime juice, serrano, cilantro and salt in a food processor and puree until smooth.

Fill the warmed tortillas with the roasted vegetable mixture. Add dollops of the crema and some cilantro to each portion. Serve with the lime wedges.

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Recipe Source

Adapted from “Simple Green Meals,” by Jen Hansard (Rodale, 2018).

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 300


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carbohydrates: 40g 13%

Dietary Fiber: 5g 20%

Sugar: 5g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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