Vegan Sheet Pan Fajitas with Chipotle Queso
These vegan sheet pan fajitas with smoky chipotle queso are a delicious and easy dinner solution.
Servings: 4 servings
Ingredients
- 3 bell peppers (any color), sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 (14-ounce) can black beans, drained and rinsed
- 8 small flour or corn tortillas
- Fresh cilantro, for topping
- Lime wedges, for serving
For the Chipotle Queso
- 1 cup raw cashews (soaked in hot water for 30 minutes)
- 1/2 cup water
- 1 clove garlic
- 1 tablespoon nutritional yeast
- 1 chipotle pepper in adobo sauce
- 1/2 teaspoon salt
- Juice of 1/2 lime
Instructions
- Preheat oven to 425°F (220°C).
- Place sliced bell peppers and red onion on a sheet pan. Drizzle with olive oil and sprinkle with salt, cumin, paprika, and garlic powder. Toss to coat.
- Roast in the oven for 20–25 minutes, until vegetables are tender and slightly charred.
- Meanwhile, blend soaked cashews, water, garlic, nutritional yeast, chipotle pepper, salt, and lime juice in a blender until smooth and creamy.
- Warm the tortillas and spread with chipotle queso. Top with roasted vegetables and black beans.
- Garnish with fresh cilantro and a squeeze of lime. Serve warm.