Roasted Sweet Potato Fajitas with Pepper Jack and Pickled Jalapeño

Sweet potatoes bring a naturally sweet and hearty twist to classic fajitas. Roasted with a warm spice blend until tender and lightly crisped, they become the perfect filling for warm flour tortillas. Topped with sautéed onion and green pepper, tangy pickled jalapeño, fresh tomato salsa and a zesty lime sour cream, every bite is a burst of Tex-Mex flavor.

This vegetarian recipe is quick enough for a weeknight but impressive enough for company. The pickled jalapeño adds a bright, tangy kick that balances the richness of the pepper jack cheese. Serve with extra lime wedges for a fresh finish.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Cut the sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 teaspoon of the Southwest spice blend (use 2 teaspoons for 4 servings). Season with salt and pepper. Roast until tender and lightly crisped, 25-30 minutes.
2. Meanwhile, halve, peel and thinly slice the onion; dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core and thinly slice the green pepper into strips. Dice the tomato. Zest and quarter the lime (for 4 servings, zest 1 lime and quarter both). Roughly chop the cilantro. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat.
3. In a small bowl, combine the jalapeño, juice from half the lime, ½ teaspoon sugar (1 teaspoon for 4 servings) and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove the pan from heat.
5. While the veggies cook, in a second small bowl, combine the tomato, cilantro, diced onion and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, combine the sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with the sweet potatoes, sautéed veggies, pepper jack cheese, salsa, lime sour cream and as much pickled jalapeño as you like. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute pepper jack with Monterey Jack, cheddar or a dairy-free alternative if needed.

How do I make this recipe vegan?

Replace the sour cream with a plant-based version and use vegan cheese or omit the cheese entirely.

Can I prepare the pickled jalapeño in advance?

Absolutely! The pickled jalapeño can be made up to a day ahead and stored in the refrigerator.