Tired of the traditional fajita? This is a delicious recipe, bursting with flavor and color. Use fresh tortillas, and top the filling with organic sour cream, homemade guacamole and shredded cheddar cheese for a filling vegetarian meal. For the best flavor, use organic, locally produced vegetables and dairy.
- 3 tbsp extra virgin olive oil, divided
- 1 large or 2 medium sweet potatoes, peeled and chopped into small 1/4 inch cubes
- 2 red bell peppers, diced
- 1 large red onion, diced
- 10 cloves garlic, minced, divided
- 1 large bunch of kale, rinsed and roughly chopped
- 1 can black beans, rinsed and drained
- 2 tsp ground cumin, divided
- 1 tsp ancho chili powder
- freshly ground salt and pepper
- 8 tortillas
- cheddar cheese, shredded
- In a large pot, heat 2 tbsp oil over medium-high heat. Saute onion and 6 cloves of garlic, minced until onions are translucent, about 5 minutes. Add sweet potatoes and peppers. Saute for 5 minutes, stirring constantly to prevent sticking. Stir in spices (1.5 tsp cumin and 1 tsp chili powder). Turn heat to medium and saute for another 10 minutes, stirring occasionally, until the sweet potatoes are cooked through and tender. Season to taste with salt and pepper.
- Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Saute garlic for 1 minute or less until just turning brown. Quickly add black beans and then kale (dripping with water from when you rinsed it). Stir once and cover and cook for 2 minutes. Stir and cook until kale is tender and cooked down. Add 1/2 tsp cumin. Season to taste with salt and pepper.
- Heat tortillas in a toaster oven. Top each tortilla with about 1/4 cup kale mixture, followed by 1/4 cup sweet potato mixture, guacamole, sour cream and cheddar cheese.