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Steak Fajitas With Sweet Potato and Poblano

Steak Fajitas With Sweet Potato and Poblano
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Serves 4| Hands-On Time: | Total Time:


  1. Heat the oil in a large skillet over medium heat.
  2. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.
  3. Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and place on a broilerproof rimmed baking sheet.
  4. Broil the steak for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  5. In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 693
  • Fat 35g
  • Sat Fat 13g
  • Cholesterol 105mg
  • Sodium 1,081mg
  • Protein 37g
  • Carbohydrate 53g
  • Sugar 8g
  • Fiber 6g
  • Iron 6mg
  • Calcium 134mg
What does this mean? See Nutrition 101 .

Quick Tip

Romaine Lettuce
Transform leftovers into a next-day salad: Serve the meat and vegetables over crispy romaine lettuce and dress it with extra chipotle sour cream.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.