Oven-Baked Sweet Potato Fajitas Recipe
Oven-Baked Sweet Potato Fajitas are a delicious and healthy twist on the classic fajita recipe. Loaded with roasted sweet potatoes and bell peppers seasoned with a flavorful fajita spice blend, these fajitas are easy to prepare, vegan, and perfect for a weeknight dinner or meal prep. Serve the savory roasted vegetables wrapped in warm tortillas for a satisfying and colorful meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and sliced into thin strips
- 2 bell peppers (any color), sliced into thin strips
Spices
- 2 tablespoons fajita seasoning (a mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper)
- 1 tablespoon olive oil
To Serve
- 8 small flour or corn tortillas
- Optional toppings: fresh cilantro, lime wedges, avocado slices, salsa, vegan sour cream
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure even roasting of the vegetables.
- Prepare the Vegetables: Peel and slice the sweet potatoes into thin strips. Slice the bell peppers into thin strips as well. Place all sliced vegetables in a large mixing bowl.
- Season the Vegetables: Add the fajita seasoning and olive oil to the bowl with the vegetables. Toss everything together until the sweet potatoes and bell peppers are evenly coated with the spice mixture and oil.
- Roast the Vegetables: Spread the seasoned sweet potatoes and bell peppers in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
- Warm the Tortillas: While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and heat in the oven for 5 minutes.
- Assemble the Fajitas: Remove the roasted vegetables from the oven. Serve the sweet potato and bell pepper mixture in the warmed tortillas. Add optional toppings such as fresh cilantro, lime wedges, avocado slices, salsa, or vegan sour cream if desired.
Notes
- You can substitute the fajita spice mix with homemade seasoning if preferred for better control over salt and spice.
- For extra protein, add black beans or grilled tofu as a filling.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust roasting time depending on the thickness of your vegetable slices; thinner slices will cook faster.
Keywords: sweet potato fajitas, oven baked fajitas, vegan fajitas, roasted vegetable fajitas, healthy fajitas
