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.
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.
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.
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.
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.
How good would these be with magic green sauce?
And should you make some vegan strawberry crumble bars for dessert? I am not even going to answer that (yes).
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:
- 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
- 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 ol’ spoonful of chipotle queso! SO GOOD!
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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.
- Category: Dinner
- Method: Bake
- Cuisine: Vegan
One more thing!
This recipe is part of our best healthy vegan recipes page. Check it out!