09/19/2025
Cozy, hearty, and packed with flavor! ✨
This Sweet Potato & Quinoa Fajita is loaded with sweet potatoes, black beans, peppers, and all the Tex-Mex vibes you love. 🌽🥑 Add tortillas, extra protein, or keep it plant-based — either way, it’s a one-pot winner!
🥄 Serves 6–8 (Serving Size: 1.5 cups)
⏱️ Ready in under 40 minutes
🌱 Vegetarian-friendly
👉 Save this recipe for meal prep or your next weeknight dinner!
Ingredients:
Cooking spray
1 cup uncooked quinoa
1 can corn
1 can black beans drained and rinsed
2 (14.5-ounce) cans crushed tomatoes undrained
1 cup chicken stock or broth or vegetable broth
2 cups sweet potatoes peeled and chopped into 1/2-inch pieces
1-1/2 cups thinly sliced bell peppers I use 1/2 an orange pepper and 1/2 of a red one
1 fajita seasoning mix
Tortillas flour or corn
Toppings as desired
Chicken breast/thighs (optional)
Instructions:
Rinse the quinoa and drain/rinse black beans.
Peel and dice the sweet potato (small pieces to cook in time!).
Thinly slice the peppers.
Generously spray the slow cooker with cooking spray
Combine quinoa, corn, black beans, crushed tomatoes, vegetable stock, sweet potatoes, and peppers in the slow cooker. Add fajita seasoning mix
Gently stir everything together
Cook 3-3-1/2 hours on high, watching carefully so the quinoa doesn’t burn (avoid opening the slow cooker and checking—this disrupts the heating).
TIP: Cooking longer on low will result in mushy quinoa!
Spoon filling into warmed tortillas and top with chicken breast/thighs and other optional toppings!
Macros for 1 serving plus 2 tortillas:
Calories: ~353
Carbohydrates: ~66.6 g
Protein: ~11.1 g (add 4 oz chicken for additional 36 g of protein)
Fat: ~6.0 g
