Dinner

Vegan Sheet Pan Fajitas with Chipotle Queso Recipe

ByAiden Wells February 11, 2026February 11, 2026

Introduction

Enjoy a vibrant and smoky dinner with these Vegan Sheet Pan Fajitas paired with creamy chipotle queso. This simple, flavorful dish brings together roasted peppers, mushrooms, and a decadent vegan cheese sauce that’s perfect for a plant-based meal.

The image shows four soft corn tortillas arranged in a white round plate on a white marbled surface. Each tortilla has a thick green layer of mashed avocado spread at the bottom, topped with dark grilled mushroom slices and sautéed red and yellow bell pepper strips. Over the vegetables, there is a smooth, creamy orange sauce drizzled generously. Small bits of chopped green herbs are sprinkled on top and around the edges. In the background, there are lime wedges and a white bowl with more orange sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 red onion, cut into strips
4 portobello mushroom caps, cut into strips
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
a drizzle of olive oil
a sprinkle of salt
tortillas, avocado, etc. for serving
1 cup cashews
1/2 cup water
1 (4-ounce) can diced green chiles
1 chipotle pepper (more to taste)
1/2 teaspoon kosher salt (more if your cashews are unsalted)

Instructions

Step 1: Preheat the oven to 450 degrees Fahrenheit.
Step 2: Arrange the cut peppers and onions on one baking sheet. On a second baking sheet, spread out the sliced portobello mushrooms.
Step 3: Drizzle olive oil over the vegetables and sprinkle with chili powder, cumin, garlic powder, onion powder, and salt. Toss to coat evenly.
Step 4: Bake both sheets for about 20 minutes, until the vegetables are nicely roasted and slightly charred.
Step 5: Meanwhile, prepare the chipotle queso by blending cashews, water, diced green chiles, chipotle pepper, and kosher salt until very smooth. Taste and adjust seasoning as needed.
Step 6: Serve the roasted peppers, onions, and mushrooms wrapped in warm tortillas with slices of avocado and a generous spoonful of chipotle queso. Enjoy immediately!

Tips & Variations

Soak cashews in hot water for 15 minutes before blending for an even creamier queso.
Add lime juice or fresh cilantro to the queso for a fresh, tangy twist.
Try using other mushrooms like cremini or button for a different texture.
Serve with salsa, vegan sour cream, or pickled jalapeños for extra flavor.

Storage

Store leftover roasted vegetables and chipotle queso separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in a skillet or oven for best texture, and stir the queso well before serving. The queso can also be enjoyed cold as a dip.

How to Serve

A white round plate filled with five tacos placed side by side, each taco showing three visible layers: the bottom layer is green mashed avocado spread inside warm yellow corn tortillas with light brown grill marks, the middle layer has dark grilled strips of meat mixed with sautéed red and yellow bell peppers and onions, and the top layer features a creamy orange sauce being drizzled over by a spoon held by a woman's hand from the top right corner; the plate is set on a white marbled surface with lime wedges and small green herb sprinkles around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, substitute the cashews in the queso with cooked white beans or cauliflower blended with nutritional yeast and a bit of olive oil for creaminess.

How spicy is the chipotle queso?

The queso has a mild to medium heat level from the chipotle pepper, but you can adjust the spice by adding more chipotle or using a milder pepper to suit your taste.