Roasted Sweet Potato Fajitas with Pepper Jack and Pickled Jalapeño

Sweet potatoes take center stage in these vibrant, meatless fajitas. Tossed with warm spices and roasted until tender and lightly crisped, they become the perfect hearty filling. Paired with sautéed onion and green pepper, tangy quick-pickled jalapeño, fresh tomato salsa and a creamy lime sour cream, every bite is a fiesta of flavors and textures.

This recipe is all about building bold, fresh components that come together quickly. The sweet potatoes roast while you prep the toppings and everything wraps up in warm flour tortillas with melted pepper jack cheese. It’s an easy, satisfying dinner that proves vegetables can steal the show.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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

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 rack to top position and preheat oven 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 (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 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. 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 sliced 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 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 separate small bowl, combine the sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas between plates and fill with 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 cheese 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 toppings ahead of time?

Absolutely. You can roast the sweet potatoes, pickle the jalapeño and make the salsa and lime sour cream up to a day in advance. Store them separately in the fridge and reheat the sweet potatoes in the oven before serving.