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Vegan Sheet Pan Fajitas with Chipotle Queso

Strips of bell pepper, red onion and portobello roasted hot on sheet pans with chili powder and cumin, then piled into tortillas with avocado and a spoonful of queso. The page carries the printed cashew chipotle queso plus a handwritten dairy queso the household uses instead.

4-6 · 45 min · main · Mexican-inspired · vegetarian

Ingredients

Sheet Pan Fajitas

  • 2 red bell pepper, cut into strips
  • 2 yellow bell pepper, cut into strips
  • 1 red onion, cut into strips
  • 4 portobello mushroom cap, cut into strips
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoon olive oil
  • salt, to taste
  • tortillas and avocado, for serving

Chipotle Queso

  • 1 cup cashews
  • ½ cup water
  • 1 can diced green chiles, 4-ounce can
  • 1 chipotle pepper, more to taste
  • ½ teaspoon kosher salt, more if your cashews are unsalted

Queso (handwritten alternate)

  • 2 tablespoon unsalted butter
  • ⅓ cup onion, diced
  • 4 ounce fire roasted diced tomatoes with green chilies (Rotel), drained
  • 2 teaspoon cornstarch
  • 1 cup full fat evaporated milk
  • 1 piece roma tomato, diced

Method

  1. Prep: Preheat the oven to 450 degrees.
  2. Peppers and Mushrooms: Arrange one baking sheet with the peppers and onions, and one with th[e] mushrooms. Drizzle with oil and toss with the spices and salt. Bake for 20-ish minutes until nice a[nd ...]
  3. Chipotle Queso: Blend up all the ingredients until very, very smooth. Taste and adjust and try not t[o eat the] whole thing.
  4. All Together Now: Serve the peppers, onions, and mushrooms in tortillas with avocado and a big [old] spoonful of chipotle queso!