I love sweet potatoes, and I love fajitas. What could be better than combining the two!?! Tender chicken, hearty black beans, tangy limes, and creamy avocados make this delicious dish not only healthy, but incredibly filling as well. I hope you enjoy these chicken fajita-stuffed sweet potatoes!
**Scroll down to the bottom of the post for a video tutorial!**
What You Need
3 medium sweet potatoes, cleaned and dried
1/2 red onion, thinly sliced
3 chicken thighs, cut into bite-sized chunks
1 small red bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1/4 cup cooked black beans (if using canned, drain and rinse them)
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup shredded Mexican blend cheese
juice of 1 lime
a handful of cilantro leaves
1 avocado, sliced
olive oil for cooking
salsa and sour cream for serving
How To Make It
1. Preheat oven to 450 degrees. Stab the sweet potatoes a few times with a knife, cover them in butter, wrap them tightly in aluminum foil (individually) and place them on a baking sheet. Roast them in the oven for right around one hour, until the center is nice and soft.
2. While your sweet potatoes are in the oven, put a bit of olive oil in a pan, and then add the onions and cook until transparent over medium-high heat for about two minutes.
3. Add in the chicken, garlic, and peppers. Cook for 1 to 2 minutes, and then add in the seasonings. Cook until the chicken is done, and then mix in the black beans. Set this to the side.
4. When the sweet potatoes are done, let them cool for about 10 minutes until you can handle them. Unwrap them, and cut them in half longways. Scoop out the insides, leaving about a quarter inch of flesh still intact around the inside of the skin.
5. Put the scooped-out sweet potato flesh in a medium-sized bowl, and stir in the chicken mixture until combined.
6. Put the sweet potato skins back on the baking sheet, and then fill each one with the chicken mixture. Sprinkle with a handful of cheese and chopped cilantro leaves. Cook in the 450° oven for 20 minutes until the cheese is all bubbly and golden brown.
Easy, right? Now serve these babies with some homemade salsa, sour cream, and a few avocado slices. Gooood stuff.
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