Roasted Sweet Potato Fajitas with Pepper Jack and Lime Sour Cream

These roasted sweet potato fajitas are a vibrant, meatless twist on a Tex-Mex classic. Sweet potato wedges are tossed in a warm spice blend and oven-roasted until tender, then nestled into warm flour tortillas with sautéed green pepper and red onion.

Top with tangy pickled jalapeño, fresh tomato salsa, creamy pepper jack cheese and a zesty lime sour cream for a burst of flavor in every bite. Perfect for a quick weeknight dinner that’s both satisfying and nutritious.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel sweet potatoes and cut into 1/2-inch thick wedges. Place on baking sheet, drizzle with oil and sprinkle with southwest spice blend, salt and pepper. Toss to coat. Roast for 20-25 minutes, until tender and lightly browned.
3. Meanwhile, halve and thinly slice the red onion. Core and seed the green pepper, then slice into thin strips. Dice the tomato. Pick cilantro leaves from stems and chop roughly.
4. In a small bowl, combine sour cream, juice of half the lime and a pinch of salt. Stir to make lime sour cream. Set aside.
5. Heat a large skillet over medium-high heat with a drizzle of oil. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Season with salt and pepper.
6. Warm tortillas in a dry skillet or microwave until pliable.
7. Assemble fajitas: Place a few sweet potato wedges on each tortilla, top with sautéed peppers and onions, pickled jalapeño slices, diced tomato, shredded pepper jack cheese and a drizzle of lime sour cream. Garnish with cilantro.
8. Serve immediately with remaining lime wedges.

Recipe Tips

FAQ

Can I use regular potatoes instead of sweet potatoes?

Yes, but the flavor and texture will differ. Sweet potatoes add natural sweetness that balances the spicy and tangy toppings.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat sweet potatoes in the oven or toaster oven to maintain crispness.

Can I make these gluten-free?

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