Dinner

Oven-Baked Sweet Potato Fajitas Recipe

ByEthan Lark January 23, 2026January 23, 2026

Introduction

Oven-baked sweet potato fajitas are a vibrant and healthy twist on a classic favorite. Packed with colorful vegetables and warming spices, this dish is perfect for a quick weeknight dinner that everyone will love.

The image shows a white tortilla flat on a white marbled surface, topped with a first layer of grilled vegetables in various colors like dark purple, orange, and green, with textures showing char marks and soft cooked edges. On top of the vegetables is a second layer of light green shredded lettuce. There are dollops of white sauce spread unevenly across the layers. Next to the tortilla is a spoon with a bit of white sauce on it, resting on the tortilla. Behind the tortilla, there are three white bowls: one with more grilled vegetables, another with shredded light green lettuce, and the third filled with crumbled white cheese. A small glass jar with white sauce sits in front of these bowls. A subtle folded white cloth with yellow and blue stripes lies under some bowls. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes
1 onion
2 red onions
1 large red pepper, deseeded
1 tbsp vegetable oil
2 tbsp cider or white wine vinegar
30g sachet fajita seasoning
8 small tortilla wraps
½ small pack coriander, chopped
½ small pot low-fat soured cream
small iceberg lettuce, shredded
100g reduced-fat feta cheese, crumbled

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Chop the sweet potatoes, onion, red onions, and red pepper into chunky wedges.
Step 2: Toss the chopped vegetables in a large bowl with the vegetable oil, cider or white wine vinegar, and fajita seasoning until evenly coated.
Step 3: Spread the vegetables in a single layer on a large baking tray. Bake for 40 minutes, turning the vegetables halfway through to ensure even cooking.
Step 4: While the vegetables cook, warm the tortilla wraps according to the package instructions.
Step 5: Once the vegetables are cooked, sprinkle over the chopped coriander. Fill each warmed tortilla wrap with the roasted vegetables, a dollop of soured cream, some shredded lettuce, and crumbled feta cheese.
Step 6: Roll the wraps up and serve immediately while warm.

Tips & Variations

For extra heat, add a pinch of chili flakes or serve with sliced jalapeños.
Swap feta for a dairy-free cheese or avocado to make this recipe vegan.
Use mixed bell peppers for a more colorful presentation and additional sweetness.
Leftover veggies work wonderfully in a salad or as a topping for nachos the next day.

Storage

Store any leftover cooked vegetables and wraps separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in the oven or microwave until hot before assembling the fajitas. Tortilla wraps are best warmed fresh, but can be gently reheated in a pan or microwave.

How to Serve

The image shows a white tortilla flat on a white marbled surface, topped with three layers: roasted vegetables including yellow and red pieces with char marks on the left side, shredded light green lettuce scattered on the right, and dollops of creamy white sauce spread over both toppings. Next to the tortilla is a silver spoon resting on it. Around the tortilla, there are three white bowls: one filled with roasted vegetables, one with shredded lettuce, and another with crumbly white cheese, along with a small glass jar of creamy white sauce on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables in advance?

Yes, you can chop and season the vegetables up to a day ahead and keep them refrigerated. Bake them fresh when ready to serve for the best texture and flavor.