Sweet Potato Fajitas
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Sweet Potato Fajitas

Sweet Potato Fajitas

with Pepper Jack, Pickled Onion & Lime Crema

Sweet potatoes in a fajita? Absolutely! These tasty tubers are the perfect way to make Tex-Mex night meatless. After cutting ’em into thick wedges, we give them a dusting of warm spices and roast them until tender as can be. With the help of some seriously satisfying toppings—sautéed veggies, pepper jack cheese, tomato salsa, lime crema, and pickled onion—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
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

1 tablespoon

Southwest Spice Blend

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


1 unit


¼ ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 cup

Pepper Jack Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

½ teaspoon





Nutrition Values

/ per serving
Calories810 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate98 g
Sugar19 g
Dietary Fiber9 g
Protein23 g
Cholesterol65 mg
Sodium1080 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.


Baking Sheet
Small Bowl
Large Pan
Paper Towel


Roast Sweet Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 Blend (2 tsp for 4 servings; we sent more). Season with salt and pepper. • Roast on top rack until tender and lightly crisped, 25-30 minutes.


• Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.

Pickle Onion

• In a small microwave-safe bowl, combine half the sliced onion, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. • Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.

Cook Veggies

• Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper.

Make Salsa & Lime Crema

• 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.

Finish & Serve

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with sweet potatoes and veggies; top with pepper jack, salsa, lime crema, and as much pickled onion as you like (draining first). Serve with any remaining lime wedges on the side.