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Being a vegan, I can absolutely say that this one has no better match. The fajitas taste delicious and this recipe has now become my all time favorite!
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:
Vegan Sheet Pan Fajitas with Chipotle Queso
- Total Time: 45 minutes
- Yield: 4-6 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.
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
- 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!
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
One More Thing!
This recipe is part of our easy Mexican-inspired recipes page. Check it out!
Good spice blend! I used it on the roasting peppers, onions, and some tomatoes I needed to use up (minus their gloop). Put in a tortilla with tofu + black beans I warmed with BBQ on the stovetop, this made a great dinner.
These Vegan Sheet Pan Fajitas with Chipotle Queso look absolutely delicious! I love how colorful and vibrant the veggies are, and the chipotle queso sounds like a perfect creamy addition. Can’t wait to try this recipe for my next taco night! Thank you for sharing!
These were absolutely delicious and so easy to make. Thank you
So so so good. I almost bought queso, but my husband said he wouldn’t eat it, so I made the vegan cashew version. It was so yummy and we loved it. Better than store bought real stuff!
One of our favorite plant-based recipes on your site. Easy to make, adapt (sometimes we add tofu) and always yummy. Thank you. 😉
I love this recipe, especially the queso! We’re not vegan but love to make it anyway – it’s so easy and delicious!
This is a stretch meal for my family-husband doesn’t love mushrooms and my kids don’t love mushrooms or peppers. But they all enjoyed it! The chipotle queso is the star of the show. I don’t know how you do it, but your cashew sauces are AMAZING. This one and the sauce from your red curry chicken meal…honestly I just eat both straight from the jar 🫣
All your recipes look really amazing, but I am a vegetarian and dont eat fish,would be lovely to have some vegetarian meals.
This was the first thing I ate after beginning intermittent fasting, and I figured I’d devour all four servings in one sitting, but… I was full after only two servings! This was a delicious recipe! Super easy to pull together, made the house smell fantastic, tastes like a fiesta, and the chipotle sauce is outrageously good! Very happy to have leftover sauce for chip-dipping!
Wow!! This was absolutely delicious! And came together pretty fast too, in spite of me being a slow chopper. I added a can of chickpeas to the sheet pan with the mushrooms for some extra protein, and stirred in a couple tablespoons nooch and a bit of turmeric to the sauce to up the cheeziness and turn the color more orange. But those tweaks weren’t necessary for this to be delicious!! Will definitely be making again!
Oh, my goodness, are these delicious!!! I am newly plant-based, and am looking for simple yet delicious recipes to try. This was incredible…and the chipotle queso is out of this world good. Thank you, thank you!!
This is amazing – the queso is divine. This is type of meal that makes you realize you do not need meat every night.
Any suggestions for replacing the mushrooms? We are not huge fans in my house but the rest of this looks good!
You could try zucchini or even eggplant. Otherwise, just use more peppers and/or onions! Enjoy!
I just made this chipotle queso to have over nachos and it.is.delicious! I’m making these mushroom fajitas this week as well. I’ve had to adopt a mostly vegan lifestyle to try to help minor health issues; I’m on day 2, and this queso is definitely going to go on repeat! I’m so thankful that your site is a wealth of vegan and vegetarian recipes!
I made this for our family dinner last night, my kids are 7 and 11 years old, and it did definitely pass the “Can Mom make this again?”-test!
Would you recommend freezing the “queso”
We haven’t tried, but we think it’d work out okay!
Any idea why peppers sometimes taste bitter when i bake in oven?
Great question, Alana! I wasn’t sure myself, so I did a little search and found this helpful post!
Seriously delicious and I used very little oil and no add. salt. Thank you so much. Make it folks! You won’t regret it. Yep! Delicious with chips😊
Hands down the best fajitas I’ve ever had, and I eat fajitas a lot! Boyfriend especially loved the queso and said it brought the meal to an entirely new level. He loved it so much, he plans to use the queso to make a spicy mac n cheese. This recipe has now replaced all of my various fajita recipes. Thank you!
This fajitas are sooo good the best in my life , I recommend and is si easy to do, thank you for share this recipe 😊
Can you freeze the queso?
We haven’t tried! It may work!
The cashew chipotle queso was great. However, I wasn’t thrilled about the veggies. The seasoning was kinda bland, so I ended up bathing the veggies in queso.
This, like all of the recipes I’ve tried so far is amazing. I did cheat and use Bitchin’ chipotle sauce. Also added Trader Joe’s black bean dip and used their jicama wraps (but also used corn tortillas). So yummy!
Sounds amazing, Jennifer! That Bitchin’ chipotle dip is soooo good!
These are SO good!! I used regular small mushrooms since I couldn’t find the ones the recipe called for at my store and it worked well. I would make 1/2 the cheese recipe next time, we ended up with too much. I will definitely be making these again! Thank you!
This is hands down the best queso recipe I’ve ever had, vegan or non-vegan. Adding this to my rotation for sure. This recipe is sooooo delicious.
Love hearing this, Mariann!