Description

This Vegan Sheet Pan Fajitas recipe features roasted peppers, onions, and portobello mushrooms seasoned with chili powder, cumin, and garlic, all baked to perfection on sheet pans. Served with a creamy, smoky chipotle cashew queso, it’s a delicious, plant-based twist on classic fajitas that’s easy to prepare and perfect for a quick weeknight dinner or casual gathering.

Ingredients

Scale

Vegetables

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

Spices and Oil

2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
a drizzle of olive oil
a sprinkle of salt

Chipotle Queso

1 cup cashews
1/2 cup water
1 (4-ounce) can diced green chiles
1 chipotle pepper (add more to taste)
1/2 teaspoon kosher salt (adjust if cashews are unsalted)

For Serving

tortillas
avocado

Instructions

Prep: Preheat your oven to 450°F (232°C). Meanwhile, wash and slice your bell peppers, red onion, and portobello mushrooms into strips.
Arrange and Season: Place the peppers and onions on one baking sheet and the mushrooms on another. Drizzle them with olive oil, then sprinkle chili powder, cumin, garlic powder, onion powder, and salt over the vegetables. Toss everything gently to ensure even coating.
Bake: Put both baking sheets in the preheated oven and roast for about 20 minutes. The vegetables should become tender and develop a nice roasted, slightly charred flavor.
Prepare Chipotle Queso: While the veggies are roasting, combine the cashews, water, diced green chiles, chipotle pepper, and kosher salt in a blender. Blend until the mixture is very smooth and creamy. Taste and adjust seasoning or chipotle pepper amount as desired.
Assemble Fajitas: Warm your tortillas. Fill them with the roasted peppers, onions, and mushrooms, add slices of avocado, and spoon over a generous amount of the chipotle cashew queso. Serve immediately and enjoy the smoky, creamy goodness!

Notes

Soaking cashews for 2-3 hours before blending can improve creaminess but is not necessary.
You can substitute chipotle powder if canned chipotle peppers are unavailable.
Adjust the spice level of the queso by adding more or fewer chipotle peppers.
Use gluten-free tortillas to make this recipe gluten-free.
Leftover queso can be refrigerated up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired

Keywords: Vegan fajitas, sheet pan fajitas, chipotle queso, roasted vegetables, plant-based fajitas, easy vegan dinner