VEGGIE FAJITA STUFFED SWEET POTATOES

Veggie Fajita crammed candy Potatoes are first rate manner to change up traditional fajitas. Baked candy potatoes are crowned with mushrooms, peppers and onions in a flavorful mixture of Mexican spices. end them off with guacamole for a healthy and filling meatless dinner!

It’s one of these weeks you men. One of these weeks that feels love it’s by no means going to give up. After the short week from labor Day, which become even shorter for me due to the fact we took a weekend trip up to Vail and left on Friday, I’m ready for the weekend to be right here.

Our trip to Vail become amazing, as continually. ideal 70 diploma climate with lots of sun made it perfect for hiking and strolling. We did a fabulous hike that started out at the bottom of Vail Mountain and went proper up to the pinnacle.

VEGGIE FAJITA STUFFED SWEET POTATOES

• 3 medium sweet potatoes, scrubbed clean and pierced all over with a fork or knife
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crushed between the palms of your hands
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground chipotle powder (optional)
• 1/2 teaspoon kosher salt
• Fresh ground black pepper to taste
• 1/2 of a red onion, sliced thin
• 1/2 of a red bell pepper, sliced thin
• 1/2 of a yellow bell pepper, sliced thin
• 2 portobello mushroom, gills removed and sliced thin
• 1/2 cup defrosted frozen corn
• 1/2 of a lime
• Cilantro for garnish

GUACAMOLE

• 1 avocado, pitted and skin removed
• 1/2 of a lime, juiced
• 1/4 teaspoon ground cumin
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon chili powder
• Kosher salt and fresh ground black pepper to taste

1. Preheat oven to 400° F. and line a baking sheet with foil. Place the prepared sweet potatoes on the baking sheet and bake for 45-60 minutes or until a fork can easily be inserted into them.
2. In a medium sized bowl combine all of the guacamole ingredients and mash with a fork until desired consistency is reached. Taste for seasoning, cover and refrigerate until ready to serve.
3. In a small bowl combine the spices for the veggie fajitas. Heat a large skillet over medium-high heat. Add a couple teaspoons of olive oil to the hot skillet and swirl to coat the bottom.
4. Add the onion and peppers to the skillet and sauté approximately 2 minutes. Add in the mushrooms and spice mixtures and sauté another 2-3 minutes or until the vegetables are tender. Add in the corn and lime juice stirring everything together. Taste for seasoning, then remove the skillet from the heat.
5. Split the baked sweet potatoes down the middle and stuff them with the fajita filling. Top with guacamole and chopped cilantro.

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