Roasted Sweet Potato Fajitas with Pepper Jack and Lime Crema

Sweet potatoes bring a natural sweetness and hearty texture to these vegetarian fajitas. Roasted with a warm spice blend until tender and lightly crisped, they become the perfect filling for warm flour tortillas. Topped with sautéed green peppers and onions, a fresh tomato salsa, tangy lime crema and spicy pickled jalapeño, every bite is packed with flavor.

This recipe is all about bold Tex-Mex tastes without the meat. The creamy pepper jack cheese melts beautifully into the warm fillings, while the quick-pickled jalapeño adds a bright, spicy kick. Whether you’re a longtime vegetarian or just looking for a meatless Monday option, these fajitas are sure to satisfy.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 1 tablespoon vegetable oil and 1 teaspoon 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. Core, seed and thinly slice the green pepper. Core, seed and chop the tomato. Zest the lime until you have ½ teaspoon zest; cut the lime into quarters. Roughly chop the cilantro. Thinly slice the jalapeño, removing ribs and seeds if you prefer less heat.
3. Place the sliced jalapeño in a small bowl with ½ teaspoon sugar and a big pinch of salt. Squeeze in juice from 2 lime wedges. Toss to coat and set aside to marinate.
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, combine the chopped tomato, diced onion, cilantro and a squeeze of lime juice in a second small bowl. Season with salt and pepper. In a third small bowl, stir together the sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Wrap the tortillas in damp paper towels. Microwave until soft, about 30 seconds. Divide tortillas among plates and fill with roasted sweet potatoes, sautéed peppers and onions, pepper jack cheese, tomato salsa, lime crema and pickled jalapeño to taste. 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 vegan cheese alternative for a dairy-free option.

How do I make the fajitas spicier?

Add more pickled jalapeño or include the seeds and ribs when slicing. You can also add a dash of hot sauce or cayenne pepper to the sweet potatoes before roasting.

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas are a great gluten-free alternative. Warm them in a dry skillet or microwave before serving.