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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
200 g
Plant-Based Protein Shreds
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
2 unit(s)
Sweet Potato
1 unit(s)
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Garlic, cloves
7 g
Chives
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
If you've opted to get protein shreds, cook and plate it the same way the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.