Ingredients
3wholesweet potatoesmedium-sized, washed, and scrubbed
olive oil
½red onionthinly sliced
250gchicken breastcooked and sliced into strips
2clovesgarlicminced
1pcred capsicum/bell peppersliced
1pcyellow bell peppersliced
1pcgreen bell peppersliced
¼cuptinned black beanswashed and rinsed
½tspground cumin
1tsppaprikaswor smoked
1cupshredded Mexican cheeseor cheddar or mozzarella cheese
1pclimejuiced
¼cupcorianderor cilantro leaves
lime wedgesto serve
1pcavocadodiced, optional
Salsato serve
Preparation
Preheat oven to 430 degrees F. Apply non stick spray on a baking tray and arrange sweet potatoes on the tray and roast for 1 hour or until tender.
While sweet potatoes are cooking, sautee onions on a pan over medium-high heat, about 1 minute.
Add the chicken, bell peppers, and garlic to the pan and cook for another 2 minutes until garlic is fragrant.
Pour in the seasonings and toss for 2 minutes until chicken is well coated. Stir in the beans and set aside.
Remove the sweet potatoes from the oven and let them cool on the pan for 10 minutes until they’re warm to the touch. Slice them in half carefully.
Scrape the flesh out from the potatoes leaving a 1 centimeter wall around. Set aside the scooped out flesh.
Get the fajita mixture and add it to the scooped out flesh of the potatoes. Mix until fully incorporated. Then add the lemon juice.
Put the skins back on the baking tray and fill them with the fajita mixture. Top off with cheese and coriander and bake for 15 to 20 minutes or until cheese is bubbling and starting to brown.
Serve with the remaining coriander, lime wedges on the side. Add salsa if preferred.
