This tasty no-meat fajita dinner is vegetarian-friendly and is easily doubled to feed a crowd. The fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture, and crumbled queso fresco adds tangy flavor to each bite.
Seniors Guide tip: Throw in some gently warmed pinto beans if you’re concerned about your protein intake.
Sheet-Pan Sweet Potato Fajitas
Serves 4
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 sweet potatoes (20 ounces total) halved crosswise, cut into 1/2-inch-thick sticks
- 1 medium red onion, thinly sliced
- 1 large poblano pepper, seeded, cut into 1/4-inch-thick strips
- 1 medium red bell pepper, seeded, cut into 1/4-inch-thick strips
- 1/2 teaspoon salt
- 8 (5-inch) corn tortillas, warmed
- 1 medium avocado, cubed
- 1/2 cup thinly sliced radishes
- 1/2 cup packed cilantro leaves
- 6 tablespoons crumbled queso fresco
- 1 lime, cut into wedges
Directions:
- Place a large rimmed baking sheet on the 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.
Tasty tip: To make ahead, refrigerate for up to three days.
Recipe nutrition per serving: 157 Calories, Total Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Carbohydrates: 8 g, Fiber: 1 g, Total Sugars: 4 g, Added Sugars: 2 g, Protein: 24 g, Sodium: 482 mg, Potassium: 342 mg, Folate: 13 mcg, Calcium: 32 mg. Carbohydrate servings: 1/2.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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