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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. Chili powder, cumin, paprika, garlic powder, salt, black pepper - makes your own fajita seasoning. Olive oil and vegetable oil - the combination helps cook the fajitas.

Sweet Potato Fajitas is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Sweet Potato Fajitas is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook sweet potato fajitas using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Fajitas:

1. Get 2 Sweet Potatoes
2. Prepare 1 Jalapeño
3. Take 1 Red Onion
4. Get 1 Roma Tomato
5. Get 1 Lime
6. Make ready 1 Long Green Pepper
7. Take 1/4 oz Cilantro
8. Take 6 Flour Tortillas
9. Make ready 1 cup Pepper Jack Cheese
10. Prepare 2 tbsp Sour Cream
11. Make ready 1 tbsp Southwest Spice Blend
12. Prepare 1/2 tsp Sugar
13. Get 4 tsp Cooking Oil

These tasty vitamin-A-packing tubers are the perfect way to make Tex-Mex night meatless. Using a fork, poke holes down one side of each sweet potato. Let sweet potatoes cool before handling. Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat." Make sure all the veggies are evenly coated and then arrange them into a single layer.

Steps to make Sweet Potato Fajitas:

1. Step 1 Adjust rack to top position and preheat oven to 425°.
2. Step 2 Cut sweet potatoes into half inch thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 tablespoon southwest spice. Season with salt and pepper.
3. Step 3 Roast on top rack until tender and lightly crisped, 25 to 30 minutes.
4. Step 4 Meanwhile, finely 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 a quarter cup. Halve, quarter, and thinly slice green pepper into strips. Dice tomato, and roughly chop cilantro.
5. Step 5 In a small bowl, combine jalapeño, juice from half the lime, half teaspoon sugar, and a big pinch of salt. Set aside to pickle and stir occasionally until ready to serve.
6. Step 6 Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion and green pepper. Cook while stirring occasionally until softened and lightly charred, 8 to 10 minutes. Season with salt and pepper and remove pan from heat.
7. Step 7 While veggies cook, in a small bowl, combine Tomato, Cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper.
8. Step 8
9. Step 9 And a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
10. Step 10
11. Step 11 Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds.
12. Step 12 Divide tortillas between plates and fill with sweet potatoes, veggies, pepper jack, salsa, lime sour cream, and as much Pickled Jalapeño as you like. Place remaining lime wedges on side
13. Step 13 Serve and enjoy!
14. Ready to serve and ENJOY!

Let sweet potatoes cool before handling. Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat." Make sure all the veggies are evenly coated and then arrange them into a single layer. Remove from the oven, mix in the black beans and place back in the oven. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. While they cook, prepare that fajita topping like we just talked about!

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