Smoky Sweet Potato Fajitas
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Smoky Sweet Potato Fajitas
Description
Smoky Sweet Potato Fajitas start by marinating peeled and cubed sweet potatoes along with sliced bell peppers and red onions in a blend of olive oil, fresh lime juice and zest, honey, cumin, chili powder, smoked paprika, salt, pepper, and minced garlic. This mixture imparts a bright, smoky, and slightly sweet flavor.
The vegetables are roasted in a hot oven until they develop roasted edges and a tender interior. Cotija cheese and cilantro are sprinkled over the vegetables after roasting, adding a salty and fresh finish. The fillings are spooned into warm corn tortillas, with optional sour cream to complement the bold spices.
This dish makes a flavorful vegetarian fajita that balances smoky spices with sweet roasted vegetables and fresh garnishes. It can serve as a main meal or be part of a larger Mexican-inspired menu.
Ingredients
- ⅓ cup olive oil
- ¼ cup lime juice freshly squeezed
- 2 tablespoons lime fresh, zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic minced, cloves
- 2 to 3 sweet potato peeled and cut into 1-inch chunks
- 2 bell peppers thinly sliced
- 1 red onion thinly sliced
- ¼ cup cilantro plus more for serving, fresh, chopped
- 2 tablespoons cotija cheese plus more for serving
- lime for serving, wedges
- corn tortilla for serving, warm
- sour cream for serving
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the sweet potatoes on the baking sheet. Drizzle on half the marinade and toss well. Place the peppers and onions on the other side of the sheet and add the rest of the marinade, tossing well.
- Roast the vegetables for 15 minutes. Remove the pan from the oven and toss the peppers and onions. Gently flip the sweet potatoes too. Return to the oven and roast for 10 to 15 minutes more.
- Remove the pan from the oven and sprinkle everything with cotija cheese. Sprinkle on the cilantro.
- To serve the fajitas, spoon the potatoes and vegetables into the tortillas. Top with more cotija and cilantro if desired. Add sour cream if you’d like!
User Reviews
Overall Rating
5
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