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Sweet Potato Fajitas

Sweet Potato Fajitas

with Pepper Jack Cheese, Pickled Jalapeño, and Lime Crema

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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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 teaspoon

Southwest Spice Blend

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit


¼ ounce


1 unit


2 tablespoon

Sour Cream


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

1 cup

Pepper Jack Cheese


Not included in your delivery

5 teaspoon

Vegetable Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber9 g
Protein24 g
Cholesterol70 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with 1 TBSP oil and 1 tsp Southwest Spice (2 tsp for 4 servings). 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 (½ cup for 4 servings). Core, seed, and thinly slice green pepper. Core, seed, and chop tomato. Zest lime until you have ½ tsp (1 tsp for 4 servings); cut lime into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds if you prefer less heat.


Place jalapeño, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt in a small bowl. Squeeze in juice from 2 lime wedges (4 wedges for 4 servings). 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, stirring 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 second small bowl. Season with salt and pepper. In a third small bowl, stir together sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.


Wrap tortillas in damp paper towels. 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. Serve with any remaining lime wedges on the side for squeezing over.