Sizzling Vegan Sheet Pan Fajitas with a Kick
Hey there, food lovers!
If you're on the hunt for a meal that's both incredibly tasty and surprisingly easy, you've come to the right place. Today, we're diving into the world of vegan sheet pan fajitas, and trust me, these aren't your average veggies-on-a-tortilla. We're talking about roasted bell peppers and onions, savory portobello mushroom strips, and the star of the show—a dreamy, spicy chipotle cashew queso.
Why Sheet Pan Fajitas?
Let's be real, who has time for complicated cooking these days? The beauty of sheet pan fajitas lies in their simplicity. Toss everything on a tray, pop it in the oven, and voila! No standing over a hot pan, no oil splatters—just pure, delicious freedom.
The Magic of Portobello
Now, you might be wondering, "Mushrooms instead of steak or chicken?" Yes! Roasted portobello mushrooms, when seasoned right, transform into hearty, meaty strips that'll have you questioning everything you thought you knew about plant-based food. They bring a satisfying texture and amazing flavor that complements the veggies perfectly.
Chipotle Queso: A Game Changer
And then there’s the queso. This isn't just any vegan queso; it’s a creamy, spicy, chipotle-infused delight made with cashews. It’s so good, you'll want to eat it with a spoon (and you totally can!). It brings a delicious kick that takes the fajitas to a whole new level. If you have some chips, get ready to be amazed.
How to Build Your Perfect Fajita
Imagine a soft flour tortilla, layered with mashed avocado, loaded with the roasted veggies and portobello, then generously drizzled with the chipotle queso. It's a flavor explosion that’s guaranteed to satisfy.
More Ideas for your Fajitas
Want to take your fajitas even further? Consider adding some magic green sauce for an extra burst of freshness. Or you could pack in some extra protein with some sofritas or cauliflower walnut meat. If you have a sweet tooth, this will go perfectly with some vegan strawberry crumble bars for dessert, but who am I to tell you that.
Get Cooking!
Ready to get started? Here’s a quick breakdown of what you’ll need:
Ingredients:
For the 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 into strips
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Olive oil for drizzling
- Salt to taste
- Tortillas, avocado for serving
For the Chipotle Queso:
- 1 cup cashews
- 1/2 cup water
- One 4-ounce can diced green chiles
- 1 chipotle pepper (more to taste)
- 1/2 teaspoon salt
Instructions:
- Prep: Preheat your oven to 450 degrees.
- Roast Veggies & Mushrooms: Toss the peppers and onions with oil, spices, and salt, then do the same for the mushroom strips. Arrange on separate baking sheets. Roast for about 20 minutes.
- Make the Queso: Blend all queso ingredients until super smooth. Taste and adjust.
- Assemble: Load up your tortillas with avocado, roasted veggies, and a generous amount of queso!
One more thing
These sheet pan fajitas are part of a larger collection of easy Mexican-inspired recipes, so if you want more delicious ideas, be sure to check it out.
Enjoy your amazing, plant-based feast!
Happy Cooking!