What are sweet potatoes doing in a fajita, you ask? Everything, we say! These tasty vitamin-A-packing tubers are the perfect way to make Tex-Mex night meatless. After cutting them into thick wedges, you give them a dusting of warm spices and roast them in the oven until they’re tender as can be. And with the help of some seriously satisfying toppings—pickled jalapeño, sautéed onion and green pepper, tomato salsa, and lime sour cream—this recipe packs everything you could want inside the fold of a tortilla.
Southwest Spice Blend
Long Green Pepper
Pepper Jack Cheese(ContainsMilk)
Wash and dry all produce. Place rack in upper third of oven and preheat to 425 degrees. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with 1 TBSP oil and Southwest spice. Season with salt and pepper. Roast in oven until tender and lightly crisped, 25-30 minutes.
Meanwhile, halve, peel, and thinly slice onion. Dice a few slices until you have ¼ cup diced onion. Core, seed and thinly slice green pepper. Core, seed, and chop tomato. Zest ½ tsp zest from lime, then cut into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds if you prefer less heat.
Place jalapeño, ½ tsp sugar, and a big pinch of salt in a small bowl. Squeeze in juice from two lime quarters. Toss to coat and set aside to marinate.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, tossing occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove pan from heat.
While veggies cook, toss together tomato, diced onion, cilantro, and a squeeze of lime juice in a small bowl. Season with salt and pepper. In another small bowl, stir together sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
Wrap tortillas in a damp paper towel. Warm in microwave until soft, about 30 seconds. Divide tortillas between plates and fill with sweet potatoes, veggies, cheese, salsa, crema, and as much jalapeño as you like.