Sweet Potato Fajita with Cucumber & Jalapeño Salad
By Santa Maria
Published on 08 January 2020
Why not make your Monday’s Meat Free with this delightful veggie fajita recipe. It’s packed full of sweet potato, cauliflower and onion coated in our Fajita Seasoning Mix and topped with crumbly feta cheese. Serve it up with a refreshing cucumber and Jalapeño salad. Yum! It’s guaranteed to brighten up your Monday. Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 100 g of sunflower seeds
- 200 g of sweet potatoes
- 1 tbsp of oil
- 1 cauliflower head
- 1 onion
- 1 sachet of santa maria mild fajita seasoning mix
- 8 santa maria plain flour soft tortillas
- 120 g of feta cheese, to serve
- 0.5 cucumber, for the cucumber & jalapeño salad
- 1 tbsp of santa maria green jalapeños, for the cucumber & jalapeño salad
- 1 tbsp of chopped coriander, for the cucumber & jalapeño salad
- 0.5 tbsp of extra virgin olive oil, for the cucumber & jalapeño salad
Method
Step 1
Roast the sunflower seeds in a dry, hot pan and put aside.Step 2
Grate the sweet potato and fry in oil in a hot pan. Remove from pan and put on a plate.Step 3
Finely chop the onion and divide the cauliflower into small florets and brown.Step 4
Add the sweet potato back into the pan together with the Seasoning Mix. Blend well.Step 5
Chop and mix all the ingredients of the cucumber & jalapeño salad.Step 6
Heat up the Tortilla wraps according to instructions on the packet.Step 7
Place sunflower seeds and fajita filling on the Tortillas.Step 8
Fold and finish off with cucumber & jalapeño salad, crumbled feta cheese and roasted sunflower seeds.