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Steak Fajitas With Sweet Potato and Poblano
- 2 tablespoons olive oil
- 1 large sweet potato (about 12 ounces), peeled and cut into 14-inch pieces
- 1 medium onion, thinly sliced
- 1 small poblano pepper, seeded and thinly sliced
- 1 1/4 pounds kosher salt and black pepper
- 1/2 cup skirt steak, cut into 4 pieces
- 1 to 2 teaspoons sour cream
- 8 chopped canned chipotle chilies in adobo
Directions:View on Real Simple
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