Oven-Baked Sweet Potato Fajitas Recipe
Introduction
Oven-baked sweet potato fajitas are a vibrant, healthy twist on the classic Mexican favorite. Roasted to perfection with a blend of spices, these fajitas bring together tender vegetables and flavorful toppings for a satisfying meal that’s quick to prepare and perfect for any weeknight.
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
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6.
- Step 2: Peel and chop the sweet potatoes, onions, and red pepper into chunky wedges. Place them in a large bowl.
- Step 3: Add the vegetable oil, cider or white wine vinegar, and fajita seasoning to the bowl. Toss everything together until the vegetables are evenly coated.
- Step 4: Spread the vegetables out in a single layer on a large baking tray.
- Step 5: Roast the vegetables in the oven for 40 minutes, turning them once halfway through cooking to ensure even roasting.
- Step 6: While the vegetables cook, warm the tortilla wraps according to the package instructions.
- Step 7: Once the vegetables are cooked and tender, sprinkle the chopped coriander over the top.
- Step 8: To assemble, place the roasted vegetable mixture inside each wrap. Add a dollop of soured cream, some shredded lettuce, and crumble feta cheese on top before rolling up the wraps.
Tips & Variations
- For extra heat, add a sprinkle of chili flakes or a drizzle of hot sauce before serving.
- Swap the feta for shredded cheddar or a vegan cheese alternative to suit your preference.
- Add black beans or grilled chicken for added protein and texture.
- If you prefer a smokier flavor, try adding smoked paprika to the fajita seasoning.
Storage
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Keep tortilla wraps separately wrapped in foil or a sealed bag. Reheat the vegetables in the oven or microwave until warm, then assemble fresh fajitas to enjoy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables in this recipe?
Yes, feel free to add or substitute vegetables like mushrooms, courgettes, or zucchini. Just chop them into similarly sized pieces for even roasting.
How do I make these fajitas vegan?
To make this dish vegan, replace the soured cream with a dairy-free alternative and use a plant-based cheese or skip the cheese altogether.
PrintOven-Baked Sweet Potato Fajitas Recipe
These oven-baked sweet potato fajitas offer a vibrant, healthy twist on the classic Mexican favorite. Sweet potatoes and colorful vegetables are seasoned with fajita spices and roasted to tender perfection, then wrapped in warm tortillas and topped with fresh coriander, crisp lettuce, creamy low-fat soured cream, and crumbled reduced-fat feta cheese for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 small wraps 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
Vegetables
- 2 large sweet potatoes, chopped into chunky wedges
- 1 onion, chopped into chunky wedges
- 2 red onions, chopped into chunky wedges
- 1 large red pepper, deseeded and chopped into chunky wedges
Seasonings 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
- Preheat oven and prepare vegetables: Heat the oven to 200°C (180°C fan/gas mark 6). Chop the sweet potatoes, onion, red onions, and red pepper into chunky wedges to ensure even cooking and good texture.
- Season and roast vegetables: In a large bowl, toss the chopped vegetables with 1 tablespoon of vegetable oil, 2 tablespoons of cider or white wine vinegar, and the 30g fajita seasoning sachet until evenly coated. Spread the seasoned vegetables in a single layer on a large baking tray to ensure they roast properly.
- Bake vegetables: Place the tray in the preheated oven and roast the vegetables for 40 minutes, turning them halfway through the cooking time to promote even browning and caramelization.
- Warm tortillas: While the vegetables are in the oven, warm the tortilla wraps according to the package instructions, usually in the oven or microwave, to make them pliable and ready for wrapping.
- Assemble fajitas: Once the vegetables are cooked and tender, sprinkle them with chopped coriander for a fresh, herbaceous flavor. Then, spoon the vegetables onto each warm wrap, add a dollop of low-fat soured cream, some shredded iceberg lettuce for crunch, and top with crumbled reduced-fat feta cheese.
- Serve and enjoy: Roll up the wraps tightly to enclose the fillings and serve immediately while warm, enjoying the combination of sweet, tangy, creamy, and crunchy elements in each bite.
Notes
- You can substitute the fajita seasoning with a homemade mix of chili powder, smoked paprika, cumin, garlic powder, and onion powder for a fresher taste.
- For a vegan version, replace the sour cream with a plant-based alternative and use vegan cheese or omit the cheese altogether.
- Adding a squeeze of lime juice before serving can enhance the freshness of the dish.
- If preferred, grill the vegetables instead of roasting for a slightly smoky flavor, adjusting cooking times accordingly.
- Sweet potatoes can be pre-cooked slightly in the microwave to reduce oven roasting time.
Keywords: oven-baked sweet potato fajitas, sweet potato fajitas, healthy fajitas, baked vegetable fajitas, low-fat fajitas, vegetarian fajitas
