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.
Sheet Pan Fajitas
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
- gluten free tortillas
- Optional: avocado for serving
Instructions
- 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)
- Prep: Preheat the oven to 450 degrees.
- 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.
- Chipotle Queso: Blend up all the ingredients until very, very smooth. Taste and adjust and try not to eat the whole thing.
- All Together Now: Serve the peppers, onions, and mushrooms in tortillas with avocado and a big spoonful of chipotle queso.
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