Easy Vegan Sheet Pan Fajitas with Chipotle Queso
These easy recipes bring bold Tex-Mex flavors to your table with a smoky chipotle queso and plant-based fajitas.
Servings: 4 servings
Ingredients
- 3 bell peppers, sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Chipotle Queso
- 1 cup raw cashews (soaked in hot water for 30 minutes)
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 chipotle pepper in adobo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon lime juice
Instructions
Fajitas
- Preheat the oven to 425°F (220°C).
- Place sliced peppers and onions on a large sheet pan.
- Drizzle with olive oil and sprinkle with garlic powder, cumin, chili powder, paprika, salt, and pepper. Toss to coat evenly.
- Roast for 20-25 minutes until vegetables are tender and slightly charred.
Chipotle Queso
- While vegetables roast, blend all queso ingredients in a high-speed blender until smooth and creamy.
- Taste and adjust seasoning if needed.
To Serve
- Warm tortillas in a dry skillet or microwave.
- Fill each tortilla with roasted veggies, drizzle with chipotle queso, and top with cilantro.
- Serve with lime wedges on the side.