Fajitas have the fun choose-your-own-adventure nature of tacos, with the added appeal of cooking things on one sizzling-hot platter. Too many vegetarian fajitas just skip the meat and cook onions and peppers together, but these fajitas do more, adding roasted sweet potato slices dusted in cumin and smoked paprika to the colorful mix. Stuff them into warm tortillas and drizzle with a tangy yogurt and lime crema and call it dinner. And because we're in the business of making things smart and delicious, one sheet pan does all the hard work, roasting the sweet potatoes, onions, and bell peppers to complete fajita perfection.
Sweet Potatoes Get a Head Start
Sweet potatoes need a longer roasting time than onions and peppers, so they need a head start and are roasted on their own first. The same cumin and smoked paprika oil that coats the sweet potatoes is also used to season the onions and bell peppers, which are added to the baking sheet later. Harness the power of the oven to warm the tortillas and you never even have to turn on the stove.
While the veggies roast, stir together an easy crema of yogurt, lime zest, and lime juice. Set out your favorite toppings — I like guacamole, salsa, and lime wedges — and have these easy fajitas for Meatless Monday or Taco Tuesday, or whenever a craving strikes!
Sweet Potato Fajitas
For the fajitas:
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 pinches ground cayenne pepper
1 large sweet potato (about 1 pound)
8 to 10 small flour or corn tortillas
2 medium bell peppers
1 medium sweet or yellow onion
1 cup plain Greek yogurt
Finely grated zest of 1 medium lime
Juice of 1 medium lime, divided
Salsa, guacamole, lime wedges (optional)
Make the fajitas: Arrange 1 rack in the middle of the oven and 1 rack below it, then heat to 475°F. Stir the oil, garlic, salt, cumin, paprika, and cayenne together in a small bowl. Transfer 2 teaspoons of it to a large bowl and set both aside.
Peel the sweet potato and cut it in half crosswise. Cut the pieces lengthwise into 1/2-inch-wide slices. Cut the slices lengthwise into 1/2-inch-wide planks or batons (they should look a bit like steak fries). Place the planks in the large bowl and toss to coat in the spiced oil. Transfer to a rimmed baking sheet and spread into an even layer (save the bowl; no need to wash it). Roast on the middle rack for 10 minutes. Meanwhile, prep the tortillas and vegetables.
Stack the tortillas on a large sheet of aluminum foil and wrap completely in the foil; set aside. Core, seed, thinly slice the bell peppers, and add to the now-empty sweet potato bowl. Thinly slice the onion and add to the bowl. Drizzle with the reserved remaining spiced oil and toss to combine.
Carefully remove the hot baking sheet from the oven, flip the sweet potatoes, and then push them to one half of the baking sheet. Add the bell peppers and onions to the other half of the baking sheet and spread into an even layer. Place the baking sheet back on the middle rack and place the foil-wrapped tortillas on the lower rack. Roast until sweet potatoes are tender, 12 to 15 minutes more. Meanwhile, make the crema.
Make the crema: Place the sour cream, lime zest, and 2 teaspoons of the lime juice in a small bowl, season with salt, and stir to combine.
When the vegetables are ready, drizzle with the remaining lime juice, toss to combine, and transfer to a serving bowl. Serve with the warmed tortillas, lime crema, and toppings.
- Make ahead: The crema can be made and stored in the refrigerator up to 2 days ahead.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.