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
- 2 teaspoons each of chili powder and cumin
- 1 teaspoon each of garlic powder and onion powder
- A bit of olive oil and a pinch of salt
- Tortillas and avocado for serving
For the Chipotle Queso, you’ll need:
- 1 cup of cashews
- 1/2 cup of water
- 1 can of diced green chiles (4 ounces)
- 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. Bake for about 20 minutes until they’re nicely roasted.
- While that’s in the oven, make the Chipotle Queso. Blend all the ingredients until it’s 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 cook than the mushrooms. Feel free to move the baking sheets around in the oven to make sure everything cooks evenly.
- This recipe also 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.
That’s it! Enjoy your Vegan Sheet Pan Fajitas. They’re so good, you’ll want to make them again and again.
