Vegan Sheet Pan Fajitas with Chipotle Queso Recipe

Introduction

These Vegan Sheet Pan Fajitas with Chipotle Queso are a vibrant and flavorful plant-based meal that’s both easy to prepare and satisfying. Roasted peppers, onions, and mushrooms come together with a creamy, smoky cashew queso for a delicious twist on a classic favorite.

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

1. Step 1: Preheat the oven to 450 degrees Fahrenheit.
2. Step 2: Arrange the bell peppers and red onion strips on one baking sheet. On a separate baking sheet, place the portobello mushroom strips.
3. Step 3: Drizzle both baking sheets with olive oil. Toss the vegetables with chili powder, cumin, garlic powder, onion powder, and salt until evenly coated.
4. Step 4: Bake both sheets in the oven for about 20 minutes, or until the vegetables are nicely roasted and tender.
5. Step 5: While the veggies roast, prepare the chipotle queso. In a blender, combine cashews, water, diced green chiles, chipotle pepper, and kosher salt. Blend until very smooth and creamy.
6. Step 6: Taste the queso and adjust seasoning if needed. Be careful not to eat it all before serving!
7. Step 7: Serve the roasted peppers, onions, and mushrooms wrapped in warm tortillas. Add sliced avocado and a generous spoonful of chipotle queso on top. Enjoy!

Tips & Variations

• Soak cashews in hot water for 15 minutes before blending to achieve an even creamier queso.
• Add a squeeze of lime juice to the queso for a tangy brightness.
• Swap portobello mushrooms for cremini or button mushrooms if preferred.
• Include sliced jalapeños for extra heat in the fajitas.
• Use gluten-free tortillas to keep the dish gluten-free.

Storage

Store leftover roasted vegetables and chipotle queso separately in airtight containers in the refrigerator for up to 3 days. Reheat vegetables in the oven or microwave until warm. The queso can be enjoyed cold or gently warmed. Give the queso a good stir before serving if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews instead of roasted cashews?

Yes, raw cashews work best for a smooth and creamy queso. If you only have roasted, unsalted cashews, the flavor will be slightly different but still delicious.

How can I make the fajitas spicier?

Add more chipotle peppers to the queso or include sliced jalapeños with the roasted vegetables for extra heat. You can also sprinkle crushed red pepper flakes on top when serving.

Vegan Sheet Pan Fajitas with Chipotle Queso Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

This Vegan Sheet Pan Fajitas with Chipotle Queso recipe offers a flavorful and wholesome plant-based twist on classic fajitas. Roasted bell peppers, onions, and portobello mushrooms are seasoned with chili and cumin, then baked to perfection on a sheet pan. A creamy, smoky chipotle cashew queso sauce adds the perfect spicy richness, making these fajitas satisfying and delicious for any meal.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 Sauce

• 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)

For Serving

• Tortillas
• Avocado

Instructions

1. Prep the Ingredients: Begin by cutting the red and yellow bell peppers, red onion, and portobello mushroom caps into strips. Preheat your oven to 450 degrees Fahrenheit to prepare for roasting.
2. Arrange and Season Vegetables: Place the bell peppers and onions on one baking sheet, and the mushrooms on another. Drizzle both sheets with olive oil, then sprinkle evenly with chili powder, cumin, garlic powder, onion powder, and salt. Toss everything gently to coat all pieces well.
3. Roast the Vegetables: Bake both sheets in the oven for about 20 minutes. Keep an eye on them to ensure they become nicely roasted and slightly caramelized, enhancing their flavors.
4. Prepare the Chipotle Queso: While the vegetables roast, add cashews, water, diced green chiles, chipotle pepper, and kosher salt into a blender. Blend together until very smooth and creamy. Taste and adjust seasoning, adding more chipotle pepper if you prefer extra heat.
5. Assemble the Fajitas: Once the vegetables are roasted, serve them directly on warm tortillas. Add slices of fresh avocado and top with a generous spoonful of the chipotle cashew queso sauce for a smoky, creamy finish.

Notes

• Soaking cashews in hot water for 10-15 minutes before blending can yield an even creamier queso sauce.
• You can customize the spiciness of the queso by adding more or fewer chipotle peppers according to your preference.
• Feel free to add other fajita toppings such as fresh cilantro, lime wedges, or salsa for extra flavor.
• To save time, prepare the chipotle queso sauce ahead of time and refrigerate it until ready to use.

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