Mixed fajitas

These fajitas are great for both meat lovers and vegetarians. Just place all the fillings on the table and let your guests mix and match.

Place the chicken and beef in separate shallow glass or ceramic dishes. Combine the vegetable oil, lime juice, garlic, cumin and oregano in a jug. Pour over the chicken and beef and turn to coat. Cover and place in fridge for 3 hours to marinate.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place sweet potato, red capsicum and onion, in a single layer, on the lined tray. Spray with olive oil spray. Bake for 30 minutes. Transfer to a bowl. Add the beans and combine.
Meanwhile, remove chicken and beef from the fridge. Set aside at room temperature for 15 minutes. Preheat a barbecue flat plate on medium-high and a barbecue grill on high.
Drain beef and chicken, and discard the marinade. Add to the grill. Cook beef for 2-3 minutes each side for medium or until cooked to your liking. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to separate plates. Cover with foil. Set aside for 5 minutes to rest. Thinly slice beef across the grain.
Combine the olive oil, green capsicum, extra red capsicum and extra onion in a large bowl. Add to the barbecue flat plate. Cook, turning occasionally, for 3-5 minutes or until tender.
Warm the tortillas following packet directions. Place the sweet potato mixture, green capsicum mixture, chicken and beef on separate platters. Serve with the tortillas, Spicy Roast Tomato Salsa, Avocado & Corn Salad (see related recipes) and, if desired, sour cream and chillies.

Source

2 single chicken breast fillets, thinly sliced

750g beef blade steak, excess fat trimmed

2 tbsp vegetable oil

125ml fresh lime juice

2 garlic cloves, crushed

1 1/2 tsp ground cumin

1 tsp dried oregano

600g orange sweet potato , peeled, cut into 1.5cm pieces

1 red capsicum, deseeded, cut into 2cm pieces

1 red onion, coarsely chopped

Olive oil spray

1 x 400g can red kidney beans, rinsed, drained

1 tbsp olive oil

1 green capsicum, deseeded, cut into thin strips

1 red capsicum, extra, deseeded, cut into thin strips

1 red onion, extra, halved, thinly sliced lengthways

18 flour tortillas, to serve

Tomato salsa, to serve

Guacamole, to serve

250g light sour cream, to serve

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