Oven-Baked Sweet Potato Fajitas Recipe
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.
- 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
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
- Prepare the vegetables: Peel and chop the sweet potatoes, onion, red onions, and deseeded red pepper into chunky wedges for even roasting.
- 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.
- 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.
- Warm the tortilla wraps: While the vegetables are roasting, warm the tortilla wraps according to the package instructions, either in the oven or microwave.
- 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.
- 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
