Vegan Sheet Pan Fajitas with Chipotle Queso
Ingredients
- 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 intro strips
- 2 teaspoons 2 teaspoons chili powder
- 2 teaspoons 2 teaspoons cumin
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon onion powder
- olive oil a drizzle of
- salt a sprinkle of
- tortillas, avocado, etc. for serving
- 1 cup1 cup 1 cup1 cup cashews
- 1/2 cup1/2 cup 1/2 cup1/2 cup water
- 1 (4-ounce)1 1 (4-ounce) green chiles can diced
- 1 chipotle pepper (more to taste)
- 1/2 teaspoon 1/2 teaspoon koshersalt (more if your cashews are unsalted)
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Instructions
- Prep: Preheat the oven to 450 degrees.
- Peppers and Mushrooms: Arrange one baking sheet with the peppers and onions, and one with the mushrooms. Drizzle with oil and toss with the spices and salt. Bake for 20-ish minutes until nice and roasty.
- Chipotle Queso: Blend up all the ingredients until very, very smooth. Taste and adjust and try not to eat the whole thing.
- All Together Now: Serve the peppers, onions, and mushrooms in tortillas with avocado and a big ol’ spoonful of chipotle queso! SO GOOD!
Source
Original recipe: View Original
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