Roasted Sweet Potato Fajitas with Pepper Jack and Pickled Jalapeño

Sweet potatoes take center stage in these vibrant, meatless fajitas. Cut into thick wedges and roasted with a warm spice blend, they become tender and lightly crisped-perfect for stuffing into warm tortillas.

Loaded with sautéed onion and green pepper, tangy pickled jalapeño, fresh tomato salsa and a zesty lime sour cream, every bite is a fiesta of flavors and textures. Top it all with melty pepper jack cheese for the ultimate vegetarian Tex-Mex feast.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Red 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

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 teaspoon Southwest spice blend (2 teaspoons for 4 servings). Season with salt and pepper. Roast on the top rack until tender and lightly crisped, 25-30 minutes.
2. Meanwhile, thinly slice the jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter the lime. Halve, peel and thinly slice the red 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. Roughly chop the cilantro.
3. In a small bowl, combine the jalapeño slices, juice from half the lime, ½ teaspoon sugar 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. (Tip: Add a splash of water if the veggies begin to brown too quickly.) Season with salt and pepper. Remove the pan from heat.
5. While the veggies cook, in a second small bowl, combine the diced tomato, cilantro, diced onion and a squeeze of lime juice. Season with salt and pepper. In a third 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 roasted sweet potatoes, sautéed veggies, pepper jack cheese, tomato salsa, lime sour cream and as much pickled jalapeño (drained) as you like. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave wrapped in damp paper towels.

How do I make the pickled jalapeño less spicy?

Remove the ribs and seeds before slicing to reduce heat significantly.

Can I prepare any components ahead of time?

Yes, you can roast the sweet potatoes and pickle the jalapeño up to a day in advance. Reheat the sweet potatoes in the oven before serving.