Very Veggie Recipes: Veggie Fajitas

April 18, 2020
Play Video

Learn about the Very Veggie Movement

We’re giving this beloved Mexican dish some vegetarian flair with chopped veggies, grated cheese, and a soft, corn tortilla. To top it off, we’re serving it with a dollop of sour cream.


2 Sweet Potatoes
1 Red Onion
2 Green Peppers
1 Roma Tomato
1 Jalapeno
2  tbsp. sour cream
3 Corn Tortilla
Pepper Jack Cheese (or cheese of your choice)
Lime Juice


  1. Preheat oven to 425 degrees and adjust rack to top position
  2. Wash and dry all produce, cut sweet potatoes into 1 inch-thick wedge, toss on a baking sheet and drizzle with olive oil, cover in ground pepper, cayenne pepper, garlic powder, and cumin. Roast for 20 to 25 min 
  3. Halve and peel the red onion, slice thinly
  4. Half, core and thinly slice the green peppers and jalapeno
  5. Dice the roma tomato
  6. In a medium pan, heat a large drizzle of olive oil. Add the sliced onion, green peppers, and jalapeno. Cook 8-10 min or until lightly charred. Season with salt and pepper.
  7. Place diced tomato in a small bowl. Add ground pepper, season salt, and lime juice to taste
  8. Heat corn tortillas on a clean pan, flip and cook until golden brown
  9. Place warm tortillas on a serving plate and fill with sweet potatoes, veggies, cheese, tomatoes, and hot sauce or salsa
    Bon Appetit!

More News Stories