Sweet Potato Fajitas

Name: Sweet Potato Fajitas with Pepper Jack, Pickled Onion & Lime Crema
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; 1 tablespoon Southwest Spice Blend; 1 unit Onion; 1 unit Long Green Pepper; 1 unit Tomato; 1 unit Lime; ¼ ounce Cilantro; 1.5 tablespoon Sour Cream; 6 unit Flour Tortillas; 1 cup Pepper Jack Cheese; Cooking Oil; Sugar; Salt; Pepper

with Pepper Jack, Pickled Onion & Lime Crema

Recipe Development TeamPublished on May 06, 2025

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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.

Tags:

Veggie

•Fiber Smart

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

1 tablespoon

Southwest Spice Blend

1 unit

Onion

1 unit

Long Green Pepper

1 unit

Tomato

1 unit

Lime

¼ ounce

Cilantro

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

Cooking Oil

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories800 kcal

Fat38 g

Saturated Fat18 g

Carbohydrate92 g

Sugar20 g

Dietary Fiber9 g

Protein21 g

Cholesterol60 mg

Sodium1060 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.

Utensils

•Baking Sheet

•Zester

•Small Bowl

•Large Pan

•Paper Towel

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1⁄2-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.

• In a small microwave-safe bowl, combine half the sliced onion, juice from half the lime, 1⁄2 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.

• 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.

• 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 and veggies; top with pepper jack, salsa, lime crema, and as much pickled onion as you like (draining first). Serve.