Roasted Sweet Potato Fajitas with Pepper Jack and Lime Crema

These roasted sweet potato fajitas are a vibrant, meatless twist on a Tex-Mex classic. Sweet potato wedges are tossed with warm spices and roasted until tender, then paired with sautéed onion and green pepper, tangy pickled jalapeño, fresh tomato salsa and a zesty lime crema. Every bite is a perfect balance of smoky, spicy and creamy.

Whether you’re looking for a quick weeknight dinner or a fun vegetarian option for Taco Tuesday, these fajitas deliver big flavor with minimal fuss. Serve them in warm flour tortillas topped with shredded pepper jack cheese and as much pickled jalapeño as you like.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView 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

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

5 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. Preheat the oven to 425°F with a rack in the upper third. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. On a baking sheet, toss sweet potatoes with 1 tablespoon vegetable oil and the Southwest spice blend. Season with salt and pepper. Roast until tender and lightly crisped, 25-30 minutes.
2. Meanwhile, halve, peel and thinly slice the red onion. Dice a few slices to get ¼ cup diced onion; set aside. Core, seed and thinly slice the green pepper. Core, seed and chop the Roma tomato. Zest ½ teaspoon zest from the lime, then cut the lime into quarters. Roughly chop the cilantro. Thinly slice the jalapeño (remove ribs and seeds for less heat).
3. In a small bowl, combine the sliced jalapeño, ½ teaspoon sugar and a big pinch of salt. Squeeze in juice from two lime quarters. Toss to coat and set aside to marinate.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and green pepper. Cook, tossing occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove from heat.
5. In a small bowl, combine the chopped tomato, ¼ cup diced onion, cilantro and a squeeze of lime juice. Season with salt and pepper. In another small bowl, stir together the sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Wrap tortillas in a damp paper towel and microwave until warm and soft, about 30 seconds. Divide tortillas among plates. Fill with roasted sweet potatoes, sautéed peppers and onions, shredded pepper jack cheese, tomato salsa, lime crema and pickled jalapeño to taste.

Recipe Tips

FAQ

Can I use a different cheese?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat sweet potatoes and veggies in a skillet or oven.

Can I make this gluten-free?

Use corn tortillas instead of flour tortillas to make the recipe gluten-free.