HealthyMexicanUnder 30 MinutesVeganVegetarian

Vegan Sweet Potato Fajitas

Vegan Sweet Potato Fajitas.  Tender sweet potato and smoky mushrooms stand in for meat in this easy fajita recipe!

 Tender sweet potato and smoky mushrooms stand in for meat in this easy vegan fajitas recipe!

 

As someone who has been eating meat-free for the past few months, I often find myself with leftover veggies hanging out in the fridge.

I’ve come up with quite a few ways to use them, including turning them into fritters, making grilled veggie skewers, and even putting them in savory pancakes (it’s better than it sounds, trust me!).

My latest and greatest idea is vegan fajitas!

Looking for Vegan Sweet Potato Recipes? Here is a great one! Vegan Sweet Potato Fajitas | Tender sweet potato and smoky mushrooms stand in for meat in this easy fajita recipe!

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I almost *always* have a few sweet potatoes on hand, as well as onion, bell pepper, and a few lonely mushrooms.

Old El Paso™ Fajita Seasoning and Soft Tortilla Taco Boats are a pantry staple in my house, so Mexican food is always just a few minutes away. 

So, why not create a delicious, sweet potato fajitas recipe?

 Tender sweet potato and smoky mushrooms stand in for meat in this easy vegan fajita sweet potato recipe!

Fresh lime and cilantro (two of my all time favorite flavors) are the perfect garnishes to liven up this savory dish.

Of course, if you’re not eating vegan you could always top these sweet potato fajita boats with a bit of sour cream or Greek yogurt.

 Sweet Potato Fajitas Vegan | Tender sweet potato and smoky mushrooms stand in for meat in this easy meat free fajitas recipe!

These really couldn’t be any easier to make!

Just slice up all your veggies (keeping them uniform in size and thickness will help them cook evenly), toss them with oil and fajita seasoning, then throw onto a sizzling hot pan and let them get all caramelized and smoky.

Serve in warm taco boats with your favorite toppings – this would be a great time to make some quick guacamole!

 Tender sweet potato and smoky mushrooms stand in for meat in this easy vegan sweet potato fajita recipe!

Here’s the Recipe!

Tender sweet potato and smoky mushrooms stand in for meat in this easy vegan fajita recipe!

Vegan Sweet Potato Fajitas Recipe

Tender sweet potato and smoky mushrooms stand in for meat in this easy vegan fajita recipe!
4.5 from 50 votes
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Course: Main Dish
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Calories: 312kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 1 large sweet potato - peeled and sliced into thin strips (about 2 cups)
  • 1 1/2 cups sliced red bell pepper - about 1 large pepper
  • 3/4 cups sliced green bell pepper - about ½ a large pepper
  • 1 cup sliced white onion - about ½ a large onion
  • 4 ounces brown mushrooms - quartered
  • 1 1-ounce packet Old El Paso™ Fajita seasoning
  • 3 tablespoons vegetable oil
  • 1 8-count package Old El Paso™ Soft Tortilla Taco Boats
Optional Garnishes:
  • Sliced avocado - or guacamole
  • Chopped cilantro leaves
  • Lime wedges for squeezing

Instructions

  • Place the sweet potato, bell peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together the fajita seasoning and oil. Pour the seasoned oil over the top of the vegetables and toss well to coat.
  • Preheat a large skillet over high-heat. Once the surface is very hot, add the seasoned vegetables and immediately turn the heat down to medium. Sauté the vegetables until they are tender and slightly blackened, about 6-8 minutes.
  • Serve with warm Soft Tortilla Taco Boats and toppings of choice.

NOTES

If you are using a medium-sized skillet, cook the fajitas in two batches so as to avoid overcrowding the pan.[br]For an added crunch, toast the taco boats prior to serving: Preheat your oven to 325° Fahrenheit. Arrange the taco boats on a large baking sheet and lightly spritz with cooking spray or olive oil. Bake in the heated oven for 2-3 minutes, until warm and slightly toasted.
Nutrition Facts
Vegan Sweet Potato Fajitas Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
312
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
16
g
Cholesterol
 
6
mg
2
%
Sodium
 
264
mg
11
%
Carbohydrates
 
30
g
10
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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 Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. I also had left over sweet potatoes, mushrooms and peppers in the fridge, hence the reason I bumped into this recipe!

    I enjoyed, although I was missing something, so I cooked up some rice and added it to my boats.

    Thank you very much for this simple recipe!

  2. Sounds delish! I love ideas like this because even if I’m not vegan I can make this along with regular fajitas and eat a little lighter while still filling my families tummies.