Oven-Baked Sweet Potato Fajitas Recipe

Introduction

Oven-baked sweet potato fajitas offer a delicious and healthy twist on a classic favorite. Roasted with vibrant veggies and warming spices, they make for a colorful, easy-to-assemble meal perfect for any night of the week.

Ingredients

• 2 large sweet potatoes
• 1 onion
• 2 red onions
• 1 large red pepper, deseeded
• 1 tbsp vegetable oil
• 2 tbsp cider or white wine vinegar
• 30g sachet fajita seasoning
• 8 small tortilla wraps
• ½ small pack coriander, chopped
• ½ small pot low-fat soured cream
• Small iceberg lettuce, shredded
• 100g reduced-fat feta cheese, crumbled

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan/gas mark 6). Peel and chop the sweet potatoes, onions, and red pepper into chunky wedges.
2. Step 2: In a large bowl, toss the chopped vegetables with the vegetable oil, vinegar, and fajita seasoning until evenly coated.
3. Step 3: Spread the vegetables in a single layer on a large baking tray. Roast in the oven for 40 minutes, turning the vegetables halfway through cooking to ensure even roasting.
4. Step 4: While the vegetables are roasting, warm the tortilla wraps according to the package instructions.
5. Step 5: Once the vegetables are cooked and tender, sprinkle them with chopped coriander.
6. Step 6: Assemble your fajitas by placing the roasted vegetables onto each warm tortilla wrap. Add a dollop of low-fat soured cream, some shredded lettuce, and crumble feta cheese on top before rolling up the wraps.

Tips & Variations

• For extra heat, add sliced jalapeños or a dash of hot sauce to your fajita fillings.
• Try swapping coriander for fresh parsley or mint if you prefer a different herb flavor.
• Use whole wheat or gluten-free tortillas to suit your dietary needs.
• Add black beans or grilled chicken for additional protein.

Storage

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Keep the wraps separate to avoid sogginess. Reheat the vegetables in the oven or microwave until hot before assembling fresh fajitas.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and toss the vegetables in the seasoning the night before and store them covered in the fridge. Roast fresh on the day of serving for best results.

What can I use instead of soured cream?

You can substitute soured cream with Greek yogurt or a dairy-free yogurt alternative for a similar creamy texture and tangy flavor.

Oven-Baked Sweet Potato Fajitas Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This recipe for oven-baked sweet potato fajitas offers a vibrant and flavorful vegetarian twist on a classic Mexican favorite. Featuring chunky wedges of sweet potato, red onion, and bell pepper, all seasoned with fajita spices and roasted to perfection, these fajitas are served with fresh coriander, shredded lettuce, tangy low-fat soured cream, and crumbled reduced-fat feta in warm tortilla wraps. A healthy, easy-to-make meal that’s perfect for a satisfying weeknight dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 small wraps 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 large sweet potatoes, peeled and chopped into chunky wedges
• 1 onion, peeled and chopped into chunky wedges
• 2 red onions, peeled and chopped into chunky wedges
• 1 large red pepper, deseeded and chopped into chunky wedges

Seasoning and Oil

• 1 tbsp vegetable oil
• 2 tbsp cider or white wine vinegar
• 30g sachet fajita seasoning

To Serve

• 8 small tortilla wraps
• ½ small pack coriander, chopped
• ½ small pot low-fat soured cream
• Small iceberg lettuce, shredded
• 100g reduced-fat feta cheese, crumbled

Instructions

1. Prepare the vegetables: Peel and chop the sweet potatoes, onion, red onions, and deseeded red pepper into chunky wedges for even roasting.
2. Season the vegetables: In a large bowl, toss the chopped vegetables with the vegetable oil, cider or white wine vinegar, and the fajita seasoning until all pieces are evenly coated.
3. Roast the vegetables: Preheat the oven to 200°C (180°C fan/gas mark 6). Arrange the seasoned vegetables in a single layer on a large baking tray. Roast in the oven for 40 minutes, turning the vegetables halfway through cooking to ensure even browning and tenderness.
4. Warm the tortilla wraps: While the vegetables are roasting, warm the tortilla wraps according to the package instructions, either in the oven or microwave.
5. Assemble the fajitas: Once the vegetables are cooked and tender, sprinkle them with chopped coriander. Spoon the hot veggie mixture onto each warm tortilla wrap. Add a dollop of low-fat soured cream, some shredded iceberg lettuce, and crumbled reduced-fat feta cheese on top.
6. Serve: Roll up the filled wraps and serve immediately while warm for the best flavor and texture.

Notes

• You can substitute the reduced-fat feta with a dairy-free option for a vegan variation.
• Adjust the fajita seasoning amount to your taste preference for spiciness.
• Sweet potatoes can be swapped with regular potatoes or butternut squash if desired.
• For added protein, consider adding cooked chicken or black beans to the filling.
• Serve with extra lime wedges for a fresh citrus kick.

Keywords: sweet potato fajitas, oven baked fajitas, vegetarian fajitas, healthy fajita recipe, easy fajitas, Mexican-inspired dinner, roasted vegetables, tortilla wraps