Shine Food
5 Easy Dinners in October
Leftovers for Lunch-
Steak Fajitas With Sweet Potato and Poblano
Serves 4| Hands-On Time: 25m | Total Time: 25m
Ingredients:
2 tablespoons olive oil
1 large sweet potato (about 12 ounces), peeled and cut into 1â"4-inch pieces
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
Kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped chipotle chilies in adobo sauce
8 small flour tortillas, warmed
Directions:
Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing occasionally, until tender, 10 to 12 minutes.
Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place on a broilerproof rimmed baking sheet and broil for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.
Get more information for Steak Fajitas With Sweet Potato and Poblano.
By Kate Merker
Thanks to these quick, healthy, delicious recipes, you can solve the mystery of what to make tonight (and all those busy nights to come).
And don't miss:
6 Make-Ahead Appetizers
11 Delicious Pumpkin Recipes
Favorite Fall Ingredients
30 Speedy, Savory Soups and Stews
