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Roasted Yam Fajitas

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    Filling
    3 medium yams or sweet potatoes, peeled and cut into fries
    2 carrots, julienned
    1 each medium red and green bell peppers, cut into strips
    1 medium onion, sliced
    2 Tbsp (30 mL) extra-virgin olive oil
    Salt and pepper to taste

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    Sauce
    1/3 cup (80 mL) orange juice
    1 tsp (5 mL) lime rind, grated
    2 Tbsp (30 mL) lime juice (juice from one lime)
    1 Tbsp (15 mL) extra-virgin olive oil
    1 Tbsp (15 mL) garlic, minced
    1 tsp (5 mL) dried oregano
    1 tsp (5 mL) ground cumin
    1/4 tsp (1 mL) hot pepper flakes

    6 or 8 whole wheat tortillas, 7 to 8 in (17.5 to 20 cm)

    Preheat oven to 350 F (180 C); place baking sheet in oven while preheating.

    Filling: Toss yams, carrots, peppers, and onion with oil. Carefully place on preheated baking sheet; sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes or until tender but not mushy.

    Sauce: In large bowl, combine orange juice, lime zest and juice, oil, garlic, oregano, cumin, and hot pepper flakes. Add roasted vegetables and toss until coated.

    Place vegetables in centre of tortillas and wrap.

    Serves 6 to 8.

    Based on a 7-serving portion each serving contains: 278 calories; 6 g protein; 8 g total fat
    (0.85 g sat. fat, 0 g trans fat); 48 g carbohydrates; 6 g fibre; 434 mg sodium

    source: "Healthy Living", alive #335, September 2010

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    Roasted Yam Fajitas

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