claire freehafer

ingredients

• tortillas
• 4 sweet potatoes, cut into 1/2-in-thick wedges
• 2 roma tomatoes, diced
• 2 long green peppers, thinly sliced
• 2 red onions, 1/2 c diced, rest thinly sliced
• 1 jalapeño, thinly sliced into rounds
• 1 lime, zested and quartered
• 1/4 oz cilantro, roughly chopped
• 2 c pepper jack cheese, shredded
• 4 tbsp sour cream
• 1 tbsp southwest spice blend

instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.