Recipe: Poblano, Sweet Potato and Mushroom Fajitas

Serves 3 to 6.

Note: The spicy avocado crema takes it over the top, but if you're short on time, substitute fresh avocado slices and dollops of your favorite sour cream. Adapted from "Simple Green Meals," by Jen Hansard.

For the fajitas:

• 2 tbsp. fresh lime juice

• 2 tbsp. extra-virgin olive oil

• 1 tbsp. chili powder (or substitute 1 tsp. each ground ancho chile, ground cumin and Spanish smoked paprika)

• 1 tsp. kosher salt, or more as needed

• 4 poblano chile peppers (1 lb.), stemmed, seeded and cut lengthwise into 1/2-in.-wide strips

• 1 yellow onion, thinly sliced

• 2 portobello mushroom caps (6 to 8 oz. total), cut into 1/2-in.-wide strips

• 6 (8-in.-wide) flour tortillas

• 1/2 c. packed cilantro, chopped

For the crema:

• Flesh of 1 ripe avocado

• 1/4 c. canned coconut milk (full-fat or low-fat)

• 2 tbsp. fresh lime juice

• 1/2 serrano chile pepper, seeds and ribs removed

• 1/4 tsp. kosher salt

Directions

For the fajitas: Place a large rimmed baking sheet on the middle rack in the oven; preheat to 450 degrees.

Whisk together the lime juice, oil, chili powder and salt in mixing bowl. Add the sweet potato, poblanos, onion and mushrooms, tossing until evenly coated.

Carefully remove the baking sheet from the oven. Working quickly so the pan stays hot, arrange the vegetables on it in an even layer. Roast until the sweet potato is tender and the other vegetables are deeply browned on the edges, 15 to 20 minutes. Taste, and add more salt, as needed.

Meanwhile, make the crema: Combine the avocado, coconut milk, lime juice, serrano, cilantro and salt in a food processor and purée until smooth.

Fill the warmed tortillas with the roasted vegetable mixture. Add dollops of the crema and some cilantro to each portion. Serve with the lime wedges.

Nutrition information per each of 6 servings with low-fat coconut milk:

Calories300Fat14 gSodium630 mg

Carbohydrates40 gSaturated fat4 gTotal sugars5 g