ingredients
tortillas
4 sweet potatoes, 🔪 cut into ½-in-thick wedges
2 roma tomatoes, 🔪 diced
2 long green peppers, 🔪 thinly sliced
2 red onions, 🔪 ½ c diced, rest thinly sliced
1 jalapeño, 🔪 thinly sliced into rounds
1 lime, 🔪 zested and quartered
¼ oz cilantro, 🔪 roughly chopped
2 c pepper jack cheese, shredded
4 tbsp sour cream
1 tbsp southwest spice blend
instructions
adjust rack to top position and preheat oven to 🔥 425 degrees.
toss sweet potatoes on a baking sheet with a large drizzle of oil and 2 tsp southwest spice . season with salt and pepper . roast on top rack until tender and lightly crisped, ⏲️ 25-30 minutes.
in a small bowl, combine jalapeño , juice from half the lime, ½ tsp sugar , and a big pinch of salt . set aside to pickle, stirring occasionally, until ready to serve.
heat a large drizzle of oil in a large pan over 🔥 medium-high heat. add sliced onion and green pepper . cook, stirring occasionally, until softened and lightly charred, ⏲️ 8-10 minutes. add a splash of water if veggies begin to brown too quickly. season with salt and pepper . remove pan from heat.
in a second small bowl, combine tomato , cilantro , diced onion , and a squeeze of lime juice . season with salt and pepper .
in a third small bowl, combine sour cream , lime zest , and a squeeze of lime juice . season with salt and pepper .
1.. wrap tortillas in damp paper towels and microwave until warm and pliable, ⏲️ 30 seconds. divide tortillas between plates and fill with sweet potatoes, veggies, pepper jack , salsa, lime sour cream, and as much pickled jalapeño (draining first) as you like. serve with any remaining lime wedges on the side.