Sweet Potato Fajitas
with Pepper Jack, Pickled Jalapeño & Lime Sour Cream
- Milk
- Wheat
- Soy
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.
Ingredients
1 unit
Red Onion
2 tablespoon
Sour Cream
2 unit
Sweet Potato
1 cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Jalapeño
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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 a large drizzle of oil and 1 tsp Southwest Spice (2 tsp for 4 servings). (Be sure to measure the Southwest Spice—we sent more.) Season with salt and pepper. • Roast on top rack until tender and lightly crisped, 25-30 minutes.
• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.
• In a small bowl, combine jalapeño, juice from half the lime, ½ tsp sugar, and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
• 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. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. Remove pan from heat.
• 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 third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with sweet potatoes, veggies, pepper jack, salsa, lime sour cream, and as much pickled jalapeño (draining first) as you like. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique sweet-and-spicy combo, with pickled jalapeños and lime sour cream balancing the sweet potatoes 🌶️.
- Ease of prep: Most found it quick and simple to make, though some noted more prep time than expected.
- Suggestions: Consider peeling sweet potatoes for better texture; try adding black beans or avocado for extra substance.
- Portions: Some wanted more sweet potato, peppers, and onions to fully fill all the tortillas.
- Texture: A few suggested dicing the sweet potatoes smaller or cooking longer for better crispiness.
