Carb Smart Beef Fajita Plates
with Cilantro Crema and Sweet Potato Rounds- Milk
- Sulphites
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.
Ingredients
250 g
Ground Beef
160 g
Sweet Bell Pepper
56 g
Yellow Onion
340 g
Sweet Potato
3 tbsp
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
½ tsp
White Wine Vinegar
(Contains: Sulphites)
1 unit
Garlic, cloves
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.)
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.
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.
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.
Meanwhile, add sour cream, half the cilantro, vinegar and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The beef, sweet potato, and cilantro crema combine into a satisfying, well-seasoned fajita plate; some reviewers found the seasoning a touch light and added extra spice to boost the overall flavour.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together, though a few noted it ran closer to 30–45 minutes than the suggested 20.
- Suggestions: Consider replacing the white wine vinegar in the crema with lime juice for a brighter, less acidic finish; adding avocado, salsa, or a pinch of extra spice to the beef can round out the dish nicely. Roasting the sweet potato rounds slightly longer, or trying an air fryer, helps achieve a crispier texture and more caramelized flavour.
- Leftovers: Several reviewers noted the dish reheats well and tastes just as good the next day.
- Portions: A number of reviewers felt the sweet potato quantity was on the small side; adding an extra sweet potato and doubling the crema are the most commonly suggested fixes.
