Vegan Sheet Pan Fajitas With Chipotle Queso
Prep
15m
Cook
30m
Total
45m
This vegan sheet pan fajitas recipe features a colorful mix of bell peppers, red onion, and portobello mushrooms seasoned with chili powder, cumin, and more, then baked to perfection. It's served with a creamy chipotle queso made from cashews and green chiles, adding a delightful kick to the dish.
Ingredients
4 servingsSheet Pan Fajitas
Chipotle Queso
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 583kcal 29%
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Fat 31g 47%
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Saturated Fat 5g 25%
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Carbohydrates 57g 19%
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Fiber 10g 40%
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Sugar 16g 32%
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Protein 19g 38%
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Cholesterol 0mg 0%
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Sodium 894mg 37%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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