Name: Sheet-Pan Sweet Potato Fajitas
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon chili powder; 1 teaspoon garlic powder; 0.5 teaspoon ground cumin; 2 (10-ounce) sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch-thick sticks; 1 medium red onion, thinly sliced; 1 large poblano pepper, seeded and cut into 1/4-inch-thick strips; 1 medium red bell pepper, seeded and cut into 1/4-inch-thick strips; 0.5 teaspoon salt; 8 (5 inch) corn tortillas, warmed; 1 medium avocado, cut into 1/2-inch cubes; 0.5 cup thinly sliced radishes; 0.5 cup packed cilantro leaves; 6 tablespoons crumbled queso fresco; 1 lime, cut into wedges

Sheet-Pan Sweet Potato Fajitas

3.0

(2)

2 Reviews

These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.

Marianne Williams

Published on March 17, 2022

Sheet-Pan Sweet Potato Fajitas — Photo: Greg Dupree

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
2 (10-ounce) sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch-thick sticks
1 medium red onion, thinly sliced
1 large poblano pepper, seeded and cut into 1/4-inch-thick strips
1 medium red bell pepper, seeded and cut into 1/4-inch-thick strips
½ teaspoon salt
8 (5 inch) corn tortillas, warmed
1 medium avocado, cut into 1/2-inch cubes
½ cup thinly sliced radishes
½ cup packed cilantro leaves
6 tablespoons crumbled queso fresco
1 lime, cut into wedges

Directions

Place a large rimmed baking sheet on middle oven rack; preheat to 475°F. Combine oil, chili powder, garlic powder and cumin in a large bowl and whisk to mix. Add sweet potatoes and toss to fully coat. Carefully spread the sweet potatoes in an even layer on the hot baking sheet, reserving any remaining oil and spices in the bowl. Bake until the sweet potatoes begin to brown on the bottom and are just fork-tender but not soft, about 8 minutes.
Meanwhile, add onion, poblano and bell pepper to the bowl with the reserved oil and spices; toss to coat. Move the sweet potatoes to one half of the baking sheet and add the onion mixture in an even layer to the other half. Bake until the sweet potatoes are tender and the peppers and onions are just tender, about 10 minutes. Switch oven to broil on high; broil until the peppers and sweet potatoes begin to char, 3 to 5 minutes. Season with salt. Divide the vegetable mixture among tortillas; top evenly with avocado, radishes, cilantro and queso fresco. Serve with lime wedges.

Nutrition Facts (per serving)

371	Calories
19g	Fat
48g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 371
% Daily Value *
Total Carbohydrate 48g	17%
Dietary Fiber 10g	36%
Total Sugars 10g
Protein 8g	16%
Total Fat 19g	24%
Saturated Fat 4g	20%
Cholesterol 8mg	3%
Vitamin A 15914IU	318%
Vitamin C 50mg	56%
Vitamin D 13IU	3%
Vitamin E 3mg	22%
Folate 77mcg	19%
Vitamin K 21mcg	18%
Sodium 471mg	20%
Calcium 119mg	9%
Iron 1mg	6%
Magnesium 53mg	13%
Potassium 772mg	16%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.