Description
A vibrant and healthy recipe for oven-baked sweet potato fajitas, featuring seasoned roasted vegetables wrapped in soft tortilla wraps with fresh coriander, low-fat soured cream, shredded lettuce, and crumbled reduced-fat feta cheese. This easy-to-make dish is perfect for a nutritious and flavorful meal.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 1 onion
- 2 red onions
- 1 large red pepper, deseeded
Seasoning and Wraps
- 1 tbsp vegetable oil
- 2 tbsp cider or white wine vinegar
- 30g sachet fajita seasoning
- 8 small tortilla wraps
Toppings
- ½ small pack coriander, chopped
- ½ small pot low-fat soured cream
- small iceberg lettuce, shredded
- 100g reduced-fat feta cheese, crumbled
Instructions
- Preheat the oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to prepare for roasting the vegetables.
- Prepare the vegetables: Chop the sweet potatoes, onions, red onions, and red pepper into chunky wedges to ensure even cooking and good texture in the fajitas.
- Season the vegetables: In a large bowl, toss the chopped vegetables with the vegetable oil, cider or white wine vinegar, and the fajita seasoning sachet until all pieces are evenly coated with the flavors.
- Bake the vegetables: Arrange the seasoned vegetables in a single layer on a large baking tray. Place into the preheated oven and bake for 40 minutes, turning the vegetables halfway through cooking to promote even roasting and caramelization.
- Warm the tortilla wraps: While the vegetables cook, warm the tortilla wraps by following the instructions on the pack. This typically involves microwaving or warming in an oven briefly to make them pliable for rolling.
- Assemble the fajitas: Once the vegetables are roasted and tender, sprinkle them with chopped coriander for freshness. Then place the veggies onto the warmed tortilla wraps, add a dollop of low-fat soured cream, some shredded iceberg lettuce, and finish with crumbled reduced-fat feta cheese on top.
- Serve and enjoy: Roll up each tortilla wrap to enclose the fillings and serve your tasty oven-baked sweet potato fajitas immediately while warm.
Notes
- You can substitute cider vinegar with white wine vinegar depending on preference.
- Adjust fajita seasoning quantity to your taste for more or less spice.
- For a vegan version, replace sour cream and feta with dairy-free alternatives.
- Make sure to turn the vegetables halfway during baking to ensure even cooking and caramelization.
- Use fresh coriander for the brightest flavor, but parsley can be an alternative if unavailable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: sweet potato fajitas, oven-baked fajitas, vegetarian fajitas, healthy fajitas, low-fat fajitas, easy fajita recipe, Mexican-inspired meal
