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Sheetpan Vegetarian Fajitas w/ Vegan Queso

Raquel Hazlett

SHEETPAN VEGETARIAN FAJITAS WITH VEGAN QUESO😍

Ahh yes.. The beautiful magic that is the sheetpan dinner: throwing a bunch of veg onto a sheetpan wrapping it up in a taco hug and having dinner on the table in 20 minutes. Yes please. And don’t even get me started on that vegan queso: deliciously creamy, smoky, a tad bit spicy, and utter perfection. Enough to scare the Monday scaries away! Also grain-free, dairy-free and sugar-free, the perfect Meatless Monday meal for our Rockin Meals Challenge. You’ve gotta make this!


Serves 3-4.

Ingredients:

For the Sheetpan Fajitas:

  • 2 bell peppers, sliced (any color)

  • 1 small red or yellow onion, sliced

  • 1 poblano pepper, sliced (omit if you are sensitive to spice)

  • 3 Portobello mushrooms, sliced 

  • ¼ cup olive oil

  • 2 tsps chili powder

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp dried oregano

  • ¼ tsp smoked paprika

  • 1 tsp salt + more to taste

  • 1 lime, quartered

  • 4 grain free tortillas (I like SieteFoods)

For the Vegan Cashew Queso:

  • 1 cup cashews 

  • ½ cup water

  • 1 tbsp tomato paste

  • 1 4oz can diced green chilies

  • 2-3 tsps Cholula hot sauce + more to taste (or any sugar-free hot sauce)

  • ½ tsp garlic powder

  • ½ tsp chili powder

  • 2 tsps vinegar

  • 1 tsp salt + more to taste

Directions:

For the Sheetpan Fajitas with Vegan Queso:

  • Preheat the oven to 450 degrees.

  • Soak cashews with 1 cup of water for 20-30 minutes. Drain.

  • Add cashews, 1/2 cup water, tomato paste, green chilies, vinegar, hot sauce, garlic powder, chili powder, and salt to a blender and blend until smooth. Set aside.

  • Add seasonings and olive oil to the bottom of a bowl and mix to combine.

  • Add in the sliced peppers, onions, and mushrooms and mix until well combined. 

  • Line 2 baking sheets with parchment paper and spread out the veggies on both trays, ensuring they’re as spread out as possible (use 3 trays if you need to).

  • Roast for 18-20 minutes until soft, then take out one of the trays and place the other 6” from the broiler. Broil for 2-3 minutes until slightly charred, then remove from the oven and repeat with the second tray.

  • Meanwhile, toast your tortillas 30-60 seconds in a skillet until soft.

  • Load the tortillas up with the veggies and top with the vegan queso and a squeeze of lime. Enjoy!