Sweet Potato Fajitas
These Sweet Potato Fajitas provide a wholesome and delicious vegetarian twist to the classic beef or chicken fajitas. Load each warmed tortilla with roasted sweet potatoes, bell peppers, and onions, then top with a zesty lime sauce and your choice of additional toppings!
If you love Tex-Mex cuisine like these Instant Pot Chicken Taquitos, then these sweet potato fajitas are a must-try! I’ve ditched the meat to make vegetarian fajitas – just as delicious and satisfying.
I’ve always loved the bold flavors of fajitas, but I wanted to create a version that felt a little lighter and more veggie-forward. Sweet potatoes were the perfect addition—they’re hearty, naturally sweet, and pair beautifully with the smoky fajita seasoning. This recipe has become a staple in my house, especially on busy nights when I need something quick, nutritious, and satisfying. Trust me, once you try these, you’ll never look at fajitas the same way again!
WHY I LOVE SWEET POTATO FAJITAS
- Fajitas are known for their simplicity and deliciousness, and these sweet potato fajitas are no different! The homemade zesty lime sauce adds an extra layer of flavor that’ll keep you coming back for more!
- The addition of roasted sweet potato gives you a healthy break from the usual beef or chicken strips, while still keeping you fully satisfied.
- Easily adapt this fajita recipe by using corn tortillas, adding meat, increasing the level of spice, or changing the vegetable filling.
INGREDIENT NOTES
- Sweet potatoes: Adds natural sweetness and a hearty texture.
- Mixed-color peppers: Brings vibrant color and a fresh crunch.
- Onion: Provides a savory, caramelized flavor when roasted.
- Garlic cloves: Infuses the dish with aromatic depth.
- Avocado: Adds creaminess and healthy fats.
- Lime: Perfect for a bright, citrusy finish.
- Fajita seasoning, divided: Delivers that classic smoky, spicy flavor.
COOKING TIPS
- Add Protein: Throw in some black beans, grilled chicken, or shrimp for extra protein.
- Spice It Up: Add a pinch of cayenne or chili flakes to the fajita seasoning for a spicier kick.
- Toppings – Feel free to experiment with other delicious toppings, such as tangy sour cream, freshly chopped cilantro, grated cheese, diced fresh tomatoes or salsa.
- Gluten-Free Option: Use corn tortillas instead of flour for a gluten-free version.
- Meal Prep Friendly: Roast the veggies ahead of time and assemble when ready to eat.
STORAGE INSTRUCTIONS
- Refrigerating: Store leftover roasted veggies and sauce in separate airtight containers for up to 3 days.
- Reheating: Warm the veggies in the oven or microwave and reheat tortillas in a skillet or oven.
- Freezing: Freeze roasted veggies (without avocado or sauce) for up to 2 months. Thaw and reheat before serving.
MORE EASY MEXICAN-INSPIRED DISHES
Sweet Potato Fajitas
Looking for a fresh, healthy, and delicious twist on traditional fajitas? These Sweet Potato Fajitas are here to steal the show!
Ingredients
For the Fajitas
- 2 medium sized sweet potatoes, peeled and sliced lengthwise into ½ inch wedges
- 2 peppers, mixed colors, seeds removed and sliced
- 1 onion, sliced
- 2 garlic cloves, crushed and separated
- 1 avocado, sliced
- 1 lime, cut into wedges for serving
- 2 tablespoons of fajita seasoning, separated
- 2 tablespoons olive oil, separated
- 6-8 small flour tortillas, warmed
For the Zesty Lime Sauce
- 1 cup plain Greek yogurt
- 1 lime, zest and juice
Instructions
- Preheat oven to 400 °F
- Place sliced sweet potatoes in a medium mixing bowl. Add one tablespoon of the olive oil, one tablespoon of fajita seasoning and one of the crushed garlic cloves. Mix well.
- Transfer sweet potatoes to a large baking sheet and roast for 15 minutes. Save the bowl to use for remaining vegetables.
- Place sliced onions and peppers in the mixing bowl. Add one tablespoon of olive oil, one tablespoon of fajita seasoning and one of the crushed garlic cloves. Mix well and set aside.
- Stack the tortillas on a large sheet of aluminum foil, wrap them in the foil and set aside.
- Remove the baking sheet from the oven, flip the sweet potatoes and move them to one side of the baking sheet.
- Transfer the bell peppers and onions to the baking sheet and spread in an even layer. Return the baking sheet to the oven and roast for an additional 12 minutes or until the potatoes are tender and vegetables are soft. Add the foil wrapped tortillas to the oven (directly on the oven grate is fine) and allow to heat while the vegetables are roasting. If you have room you can place the wrapped tortillas in the corner of the baking sheet. Meanwhile make the zesty lime sauce.
- Place the greek yogurt in a small bowl, add zest of one lime and squeeze lime juice into the bowl (about 1 tbsp). Mix well and set aside.
- When the vegetables and tortillas are ready, remove from the oven. Optional to leave the vegetables behind and broil for about 3 minutes to add some crisp.
- Transfer vegetables and tortillas to a serving tray, serve warm with the zesty lime sauce, sliced avocado and lime wedges. Additional topping options in notes below.
Notes
Notes: The zesty lime sauce can be made up to 2 days ahead and stored in the refrigerator. The fajita filling will keep well in an airtight container in the refrigerator for up to 3-4 days.
Topping Ideas: sour cream, chopped cilantro, grated cheese, diced fresh tomatoes or salsa
FREQUENTLY ASKED QUESTIONS
Absolutely! Fajitas are typically made with beef strips or chicken. Go ahead and check out my Crockpot chicken fajitas recipe and skillet chicken fajitas recipe for inspiration.
The fajita seasoning typically contains some spicy ingredients, such as chili powder and cayenne pepper, but it also contains sugar which helps to balance it out. Feel free to increase the level of heat by adding extra cayenne pepper, paprika, or chili powder.
A fajita belongs to Tex-Mex cuisine and typically includes a mixture of strips of meat (beef or chicken), peppers, onion, and fajita seasoning. The mixture is then loaded and wrapped into warmed flour or corn tortillas.
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