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Carb Smart Beef Fajita Plates
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Carb Smart Beef Fajita Plates

Carb Smart Beef Fajita Plates

with Chive Crema and Sweet Potato Rounds

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:
Quick
Carb Smart
Allergens:
Milk
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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

Chives

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories740 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate46 g
Sugar14 g
Dietary Fiber7 g
Protein37 g
Cholesterol100 mg
Sodium920 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

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

Roast sweet potato rounds
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 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.)

Prep
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 chives.

Cook beef
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, 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.

Cook veggies
4

Heat the same pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, 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.

Make chive crema
5

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

Finish and serve
6

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