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Vegan Sheet Pan Fajitas with Chipotle Queso

29 reviews / 4.9 average
this recipe

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.

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?

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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Vegan Sheet Pan Fajitas with Chipotle Queso


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 1x

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.


Scale

Ingredients

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

Chipotle Queso:

  • 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)

Instructions

  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

The equipment section above contains affiliate links to products we use and love!

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: Mexican

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

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

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95 Comments

  1. Pinch of Yum Logo
    Becky

    mushrooms aren’t in the plant family, though – they’re in an entirely different kingdom! 🙂 fun fungus fact courtesy of Wikipedia: “In the past, mycology was regarded as a branch of botany, although it is now known fungi are genetically more closely related to animals than to plants.” (and they’re delicious.)

    1. Pinch of Yum Logo
      Remy Finch

      Yes! And they are so amazing in so many ways! There are mushrooms that can break down plastic!

    2. Pinch of Yum Logo
      Kelly

      Newly vegan and made these tonight. Holy YUMMERS!!! Will def be adding these to our weekly menu. Thank you!






  2. Pinch of Yum Logo
    DNN

    On the money again with a beautiful blog, Lindsay. I was driving a few miles down the road the other day to find the Mexican food truck to buy real Mexican food cause I no longer eat Taco Bell. Sadly, it wasn’t there. So I may dabble with in the future makingmy own burritos and fajitas and check back on your blogs to see how to can doctor them up to taste good. Thanks for posting this fajita blog. 🙂

  3. Pinch of Yum Logo
    Katie

    “But how do sliced, roasted portobello mushrooms coated in seasonings compare to steak of chicken? Call me crazy but I say better.” I’ve been following your blog for a loooong time, back when you weren’t too sure if you even liked mushrooms, and this comment made me smile 😀

  4. Pinch of Yum Logo
    Allie

    Hi! I’ve tried making cashew-based sauces before and they’ve always turned out a little grainy (not super smooth like it looks in your pictures). Can you let me know if you use raw or roasted cashews? How long does it usually take to blend them to get that smooth consistency? I might just not be blending long enough. Thx for your help!

    1. Pinch of Yum Logo
      Kristin

      If you don’t have a powerful high speed blender, try soaking the cashews in water for about 3 hours and then draining! Much easier and the flavor isn’t affected

      1. Pinch of Yum Logo
        DNN

        To talk about high speed blenders, I do need to go on Amazon and look for another affordable juice extraction machine that’s not only high-speed, but a juice machine that I can put a whole, uncut Granny Smith green apple in, so i can juice sweet potatoes and green apples together along with Broccoli juice. 🙂

  5. Pinch of Yum Logo
    Dariyan

    This cashew queso is what dreams are made of. I used raw unsalted cashews and a chipotle pepper with a bit of the adobo sauce. SO GOOD! I ate the left overs with chips.

    1. Pinch of Yum Logo
      DNN

      Dariyan,

      You know…I never thought of putting together a chicken quesadilla or fajita with unsalted cashews and Chipotle sauce. If you ever had it with chipotle sauce and unsalted cashews and – of sour cream, how did it taste to you?

  6. Pinch of Yum Logo
    KAB

    This looks amazing! Can you make the queso ahead and store it in the fridge? How long will it keep?

  7. Pinch of Yum Logo
    Casey Dodge

    This will be a little random perhaps but the tortillas you use in your posts always look SO delicious and I was just wondering what brand you use??

  8. Pinch of Yum Logo
    Carolyn

    Can’t wait to make this! Wondering if anyone has made the queso with almonds rather than cashews. I know they get super creamy, but due to nut allergy in my house, would love to sub almonds if possible.

  9. Pinch of Yum Logo
    valerie

    So excited to make this! I get mushrooms every other week in my CSA. Portobellos aren’t my favorite type, so I love seeing a creative way to prepare them other than stuffing or turning them into a burger substitute.

  10. Pinch of Yum Logo

    Hi Lindsay,

    This Raushan from India. Following your website for more than 1 year and I love all your recipes. By profession I am a developer but I am passionate about cooking. So, in my free time I explore food websites like your and get the best food recipes and try to make them. Sometimes I succeed and cook tasty food and sometimes all messed up. :p

    Thank for sharing your lovely recipes here.






  11. Pinch of Yum Logo
    Sally

    This was such an easy supper dish. The house smelled so yummy while the peppers and mushrooms were roasting. I felt like I was a REAL COOK! I chopped the mushrooms in food processor. I think next time I may add black olives to the chop. Definitely will make this again. Family loved it!

    1. Pinch of Yum Logo
      Lauren

      I haven’t tried it myself, but some vegans use sunflower seeds as an alternative to cashews for creamy and cheesy sauces. Soaking them may help to get a similar texture to cashews. 😊

  12. Pinch of Yum Logo
    Nancy

    How is your Chipotle queso orange? I just made it w all the ingredients listed – cashews, jalapinos and diced green chiles and mine is tan colored… are we supposed to add cheddar cheese or something?

  13. Pinch of Yum Logo
    Jennifer

    I remembered after making these that I’m not actually a fan of fajitas because they’re weirdly dry to me. But i took the leftover veggies and queso and threw them on some burrito bowls with Spanish rice, black beans, corn, pico de gallo, and sliced avocado and it was amazing!! The sauce really makes it!






  14. Pinch of Yum Logo
    Jenn

    So yum, so easy! Finally a yum sauce for all things Mexican!

    And I flash froze all my extra chipotle peppers and then put them in a container to use next time.

    Thank you POY!






  15. Pinch of Yum Logo
    Megan Kelly

    Can the chipotle be substituted for chipotle powder? My grocery was out of them!!

  16. Pinch of Yum Logo
    Lauren

    This may be my new all time favorite Mexican recipe! I’ve used a similar recipe for portobello fajitas that are cooked on the stove and they are delicious, but roasting the mushrooms dries them out and makes them even more meaty and delicious! It seemed like a lot of spices, but I went ahead and used all of it and it was delicious. And that queso sauce is to die for!! Usually vegan cheese sauces are much more complicated, this couldn’t have been easier! Mine didn’t get quite as creamy as yours looks, but I didn’t mind one bit. I did add a few tablespoons of nutritional yeast to the queso to make it extra cheesy, I highly recommend adding it if you have it! I had to stop myself from eating the queso with a spoon. I know you aren’t vegan, but I always appreciate the recipes that are and even the non-vegan recipes that are adaptable, thanks!!