Roasted Sweet Potato Fajitas with Pepper Jack and Pickled Jalapeño

These sweet potato fajitas are a vibrant, meatless twist on a Tex-Mex classic. Roasted sweet potato wedges are seasoned with a warm spice blend until tender and lightly crisped, then piled into warm flour tortillas with sautéed onion and green pepper, tangy pickled jalapeño, fresh tomato salsa and a creamy lime sour cream. Pepper jack cheese adds a melty, spicy finish.

Perfect for a quick weeknight dinner, this recipe comes together in about 35 minutes. The pickled jalapeño and lime sour cream can be made while the sweet potatoes roast and the veggies sauté in a single pan. Serve with extra lime wedges for squeezing over the top.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. On a baking sheet, toss sweet potatoes with a large drizzle of oil and 1 teaspoon Southwest Spice (2 teaspoons for 4 servings). Season with salt and pepper. Roast on top rack until tender and lightly crisped, 25-30 minutes.
2. Meanwhile, thinly slice jalapeño into rounds (remove ribs and seeds for less heat). Zest and quarter the lime. Halve, peel and thinly slice the red onion; dice a few slices to get 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 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 sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. (Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. Remove pan from heat.
5. While veggies cook, in a second small bowl, combine tomato, cilantro, diced onion and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, combine 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 among plates and fill with roasted sweet potatoes, sautéed veggies, pepper jack cheese, salsa, lime sour cream and pickled jalapeño (drained). Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of pepper jack?

Yes, you can substitute with Monterey Jack, cheddar or a dairy-free alternative. Pepper jack adds a spicy kick, but any melty cheese works.

How do I make this recipe vegan?

Replace the sour cream with a plant-based version and omit the pepper jack cheese or use a vegan cheese. The rest of the ingredients are naturally vegan.

Can I prepare the pickled jalapeño ahead of time?

Absolutely! The pickled jalapeño can be made up to a day in advance and stored in the refrigerator. It will only get more flavorful.