Description
A delicious layered Mexican dish which tastes so good and is completely guilt-free!
Syn-free
Ingredients
Scale
- 2 large sweet potatoes (peeled and grated (approx 500-600g))
- 2 chicken breasts (diced small)
- 1 red onion (halved and then sliced)
- 3 peppers (I used red, green and yellow de-seeded and sliced)
- 1 batch of my Fajita Spice Mix (1 tsp chilli flakes, 1.5 tsp cumin, 1 tsp pepper, 1/2 tsp salt, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder)
- 1 tin of pre-cooked black beans (drained)
- 1 tin chopped tomatoes
- a handful of sliced jalapenos from a jar
- 120 g cheddar cheese (grated)
- Low calorie cooking spray (or spray oil if you prefer)
- Coriander and lime to serve
Instructions
- Pre-heat oven to 180c. Heat a wok or large frying pan with cooking spray (or spray oil) and throw in the onion, stir frying for about 4 minutes, until starting to soften.
- Add in the chopped chicken and stir fry for a further 4 minutes until no pink is showing
- Add in the chopped peppers, and the fajita spices, stir well, and and cook for about 5 minutes, stirring every now and then
- In a good sized baking dish, spread one of the grated sweet potatoes over the bottom of the dish, add half of the chicken fajita mix, sprinkle over half of the black beans, then spoon over half of the tin of chopped tomatoes, sprinkle on half of the jalapenos and then half of the grated cheddar.
- Repeat the layers (sweet potato, fajita mix, black beans, chopped tomatoes, jalapenos, cheese)
- Pop into the oven and bake for 35 minutes until the cheese on top is golden.
- Serve with fresh lime wedges and coriander, or a lime dressed crunchy salad.
Notes
I make my own fajita spice mis- it’s so easy to do once you have the ingredients and it has the added bonus of being syn free, but if you don’t have time you can use a bought one (check the syns though). You could also replace the black beans with refried beans (Old el paso are syn free) which are also lovely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes