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Carb Smart Beef Fajita Plates

Carb Smart Beef Fajita Plates

with Cilantro Crema and Sweet Potato Rounds

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This free-form fajita plate swaps traditional tortilla wraps for roasted sweet potato rounds, delivering layers of warming, toasty flavour with the same satisfaction!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:SpicyQuickCarb Smart
Allergens:MilkSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

160 g

Sweet Bell Pepper

56 g

Yellow Onion

340 g

Sweet Potato

3 tbsp

Sour Cream

(ContainsMilk)

½ cup

Cheddar Cheese, shredded

(ContainsMilk)

1 tbsp

Enchilada Spice Blend

(ContainsSulphites)

½ tsp

White Wine Vinegar

(ContainsSulphites)

1 unit

Garlic, cloves

7 g

Cilantro

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate46 g
Sugar14 g
Dietary Fiber7 g
Protein37 g
Cholesterol95 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop cilantro.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic and half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer beef to a plate.

4

Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Add beef, then toss to combine.

5

Meanwhile, add sour cream, half the cilantro, 1/2 tsp vinegar (dbl for 4 ppl) and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

6

Arrange sweet potato rounds on plates in a single layer. Top with veggies and beef, then cheese. Dollop cilantro crema over top. Sprinkle with remaining cilantro.