Secret Ingredient Fajitas!

Last night for dinner we had veggie fajitas which were inspired by a little Mexican place in Atlanta called "Across the Street."  I have only actually been to this restaurant twice but both times the vegetables fajitas were amazing.  

When trying to come up with the recipe for our fajitas, I was thinking about why this restaurant's dish was so good.  I have concluded it revolves around their two secret fajita ingredients: sweet potato and corn.  What unique vegetables to add to a fajitas! 

This dish was a lot of fun to make because so many vegetables were involved.  I felt like my kitchen turned into a tiny little farmer's market with corn, multiple types of peppers, onions, and sweet potatoes.  It was also super easy, cheap, and fast to make this meal.  I actually began it at 5:15pm, thinking it would take at least an hour.  At 5:45pm, I checked the vegetables and realized they were ready to be served.  What a nice blessing to be ahead of schedule when cooking dinner!

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Not Quite Your Traditional Vegetable Fajitas
(makes 4 tacos in 30 minutes)

1 medium sweet potato, cut into 1/4 inch slices
1/2 onion, sliced
1 red pepper, cut into 1/4 inch slices
1 poblano pepper, chopped
2 ears of corn, kernels cut off
salt
pepper
4 corn or flour tortillas

Begin by heating vegetable oil in a large cast iron skillet or pan.  Place just enough vegetable oil in pan so there is a very thin covering.  Cut sweet potato and onion.  Add to pan.  Stir.  Cut red pepper. Add to pan. Stir. Cut poblano pepper. Add to pan. Stir.  Cut corn off cob.  Add to pan. Stir.  Add salt and pepper to taste.  Cook, stirring every 3-5 minutes, for about 25 minutes or until vegetables are soft and beginning to darken.  Add vegetables to a warmed tortilla and enjoy!

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