Vegan Sheet Pan Fajitas with Chipotle Queso
These Vegan Sheet Pan Fajitas are SO GOOD. Roasted peppers and onions, steak-like portobello mushrooms, some mashed avocado, and waterfall of spicy cashew queso.
Rate this Recipe
Click to rate this recipe
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 intro 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
- 0.50 cup water
- 1 (4-ounce) can diced green chiles
- 1 chipotle pepper (more to taste)
- 0.50 teaspoon kosher salt (more if your cashews are unsalted)
Instructions
- 1
Preheat the oven to 450 degrees.
- 2
Arrange one baking sheet with the peppers and onions, and one with the mushrooms. Drizzle with oil and toss with the spices and salt. Bake for 20-ish minutes until nice and roasty.
- 3
Blend up all the ingredients until very, very smooth. Taste and adjust and try not to eat the whole thing.
- 4
Serve the peppers, onions, and mushrooms in tortillas with avocado and a big ol’ spoonful of chipotle queso! SO GOOD!
You Might Also Like
![Caramelized Pork Tacos with Pineapple Salsa - Mexican Recipe](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1 1"%3E%3C/svg%3E "Caramelized Pork Tacos with Pineapple Salsa")
Caramelized Pork Tacos with Pineapple Salsa
Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Breakfast Crunchwrap
Breakfast Crunchwrap! Crispy hashbrowns snuggled up with scrambled eggs and sausage, plus a layer of creamy melted cheese, wrapped in a tortilla and grilled to golden brown perfection.