Here’s a fun and easy way to make Vegan Sheet Pan Fajitas that are absolutely delicious.
First, gather your ingredients. You’ll need:
- 2 red bell peppers and 2 yellow bell peppers, all sliced into strips
- 1 red onion, also sliced into strips
- 4 portobello mushroom caps, cut into strips
- A mix of spices: 2 teaspoons each of chili powder and cumin, and 1 teaspoon each of garlic powder and onion powder
- A bit of olive oil and a sprinkle of salt
- Tortillas and avocado for serving
For the Chipotle Queso, you’ll need:
- 1 cup of cashews
- 1/2 cup of water
- A 4-ounce can of diced green chiles
- 1 chipotle pepper (add more if you like it spicy)
- 1/2 teaspoon of kosher salt (add more if your cashews are unsalted)
Now, let’s get cooking!
- Preheat your oven to 450 degrees.
- Arrange the peppers and onions on one baking sheet, and the mushrooms on another. Drizzle them with oil, sprinkle the spices and salt, and toss everything together. Pop them in the oven for about 20 minutes until they’re nicely roasted.
- While the veggies are roasting, make the Chipotle Queso. Blend all the ingredients until they’re super smooth. Give it a taste and adjust the flavors as needed. Try not to eat it all right away!
- Once everything’s ready, serve the roasted veggies in tortillas with some avocado and a generous spoonful of the Chipotle Queso. Enjoy!
A couple of tips: The peppers might take a bit longer to roast than the mushrooms, so you might need to shuffle the baking sheets around in the oven. Also, this recipe works great as a rice or quinoa bowl – just skip the tortilla and serve everything in a bowl. If you’re worried about the veggies sticking to the baking sheets, you can line them with parchment paper.
