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 a waterfall of spicy cashew queso.

Okay, can we talk?

Roasted bell peppers, caramelizey onions, and steak-like portobello mushroom strips just go really well together to begin with!

But now add some mashed avocado and a mini-waterfall of spicy chipotle cashew queso, and tuck it all in nice and cozy into a soft flour tortilla, and wow.

Game over.

This is what’s for dinner, on repeat, indefinitely.


So About Sheet Pan Fajitas.

In other words, let’s roast stuff.

Everything goes on the tray, and you pop it in the oven. You’re not standing around a pan. You’re not dealing with oil splatters. You close the oven door and you’re free. FREE.

Onions and peppers on a sheet pan.

Can you use regular meat WELL YES of course you can. You do you!

But how do sliced, roasted portobello mushrooms coated in seasonings compare to steak of chicken? Call me crazy but I say better: you still get the hearty, meaty, strip-like essence, plus amazing flavor, plus you keep it in the plant family, which is nice for everyone sometimes.

Strips of vegetables sitting on a white tray.

Chipotle Queso Needs a Word

And the word is: YES.

Y to the E to the S.

This is a riff on the 3-ingredient vegan queso that we already know and love, but just with an added chipotle pepper or two for kick. If you have chips handy, you will have zero leftovers.

Cashew queso in a bowl.

Tuck those veggies over some mashed avocado in a nice soft flour tortilla and get an aggressive amount of chipotle queso on top, and you are in delicious plant-based business.

A plate of fajitas and with queso.

How good would these be with magic green sauce?

Or some added sofritas or cauliflower walnut meat to pack in the protein? SO GOOD.

And should you make some vegan strawberry crumble bars for dessert? I am not even going to answer that (yes).

Check Out Our Video For How To Make Vegan Sheet Pan Fajitas:

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Description

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.


Sheet Pan Fajitas:

Chipotle Queso:


  1. Prep: Preheat the oven to 450 degrees.
  2. Peppers and Mushrooms: 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. Chipotle Queso: Blend up all the ingredients until very, very smooth. Taste and adjust and try not to eat the whole thing.
  4. All Together Now: Serve the peppers, onions, and mushrooms in tortillas with avocado and a big ol’ spoonful of chipotle queso! SO GOOD!

Notes

You may find that the peppers may take a few minutes longer than the mushrooms. I usually shuffle the baking sheets around depending on which needs more heat or more time in the oven – that’s why I recommend two separate baking sheets. This also works great as a rice or quinoa bowl! Just skip the tortilla and serve in a bowl. I have pretty good nonstick baking sheets so I usually don’t line them with anything. If you are worried about sticking, just line the baking sheets with parchment paper.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: vegan sheet pan fajitas, sheet pan fajitas, vegan fajitas

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One More Thing!

This recipe is part of our easy Mexican-inspired recipes page. Check it out!

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