Name: Vegan Sheet Pan Fajitas with Chipotle Queso Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 red bell peppers, sliced; 2 yellow bell peppers, sliced; 1 large red onion, sliced; 1 medium zucchini, sliced; 1 can (15 ounces) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; juice of 1 lime; warm tortillas for serving; chopped cilantro for garnish; 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes; 1 cup unsweetened almond milk; 1–2 chipotle peppers in adobo sauce, minced; 1/4 cup nutritional yeast; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 garlic clove, minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; water as needed for desired consistency

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Who says plant-based eating can’t be bold, colorful, and absolutely packed with flavor? These Vegan Sheet Pan Fajitas with Chipotle Queso are my go-to answer when I want to wow both vegans and non-vegans alike with something healthy, satisfying, and irresistibly fun to share. Roasted peppers, chickpeas, and zucchini roast to perfection on a single pan, while the smoky homemade chipotle queso takes things over the top—you’ll want to drizzle it over everything! Whether you’re planning a weeknight dinner or a festive dinner party, this is the kind of dish that draws everyone to the table, eager for seconds.

Vegan Sheet Pan Fajitas with Chipotle Queso Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Vegan Sheet Pan Fajitas with Chipotle Queso lies in just how simple the ingredient list is. Each component brings something unique—robust, sweet, creamy, or spicy—to create that magic balance of taste, color, and texture on your plate.

Red bell peppers: Bring natural sweetness and beautiful color after roasting.
Yellow bell peppers: Offer a mellow sweetness and add Sunshine yellow vibrancy to every fajita.
Red onion: Slightly caramelizes in the oven for a subtle, savory bite.
Zucchini: Adds tender texture and soaks up all the spices.
Canned chickpeas: Protein-packed and extra hearty, these get deliciously golden in the oven.
Olive oil: Helps veggies roast evenly and adds richness.
Chili powder: Classic fajita flavor and mild heat.
Smoked paprika: Invites a deep, smoky flavor that lingers with every bite.
Ground cumin: Brings earthy, warm undertones.
Garlic powder: An easy way to infuse garlicky flavor throughout.
Salt: Essential seasoning to round out all the flavors.
Black pepper: A hint of spice and bite to balance the sweetness.
Lime juice: Brightness! Squeezed over at the end, it makes all the flavors pop.
Warm tortillas: Your perfect fajita vehicle—choose flour, corn, or gluten-free as you like.
Chopped cilantro: Fresh, herbal notes for garnishing and a burst of green.
Raw cashews: The secret to lusciously creamy, dairy-free chipotle queso.
Unsweetened almond milk: Keeps the queso rich but light.
Chipotle peppers in adobo: Smoky, spicy, and the heart of the queso’s flavor.
Nutritional yeast: Gives the queso its irresistible cheesy edge.
Extra lime juice for queso: Lifts and brightens the queso for addictive drizzle-ability.
Olive oil (for queso): Helps bring everything together creamy and smooth.
Garlic (for queso): A punch of fresh flavor in the queso.
Extra smoked paprika: Rounds out the queso’s smokiness.
Water: Adjust for your desired queso consistency—thicker for dipping, thinner for drizzling!

How to Make Vegan Sheet Pan Fajitas with Chipotle Queso

Step 1: Prep Your Oven and Baking Sheet

Start by cranking up your oven to 425°F (220°C)—this high temperature is what caramelizes and crisps the veggies just right! Line a large sheet pan with parchment paper for easy cleanup (and to dodge sticky roasted bits).

Step 2: Season the Veggies and Chickpeas

In a big mixing bowl, toss together all your sliced peppers, red onion, zucchini, and rinsed chickpeas. Drizzle with olive oil and sprinkle liberally with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Give everything a good toss so each piece is well coated in seasoning, making sure those spices reach every nook and cranny.

Step 3: Roast Until Tender and Charred

Spread the seasoned veggies and chickpeas in an even layer on your prepared baking sheet. Slide them into your oven, and let them roast for 20 to 25 minutes. About halfway through, give everything a good stir—this helps with even browning. When they’re golden at the edges and just starting to char, pull them out and squeeze a generous amount of fresh lime juice right over the top.

Step 4: Blend Your Chipotle Queso

While your veggies are roasting, let’s talk queso! Drain your pre-soaked or freshly boiled cashews and add them to a high-speed blender with almond milk, minced chipotle peppers, nutritional yeast, lime juice, olive oil, garlic, smoked paprika, and salt. Blend on high until the queso is ultra-smooth, creamy, and perfectly pourable. Add a splash of water as needed to reach your ideal consistency—remember, a little goes a long way!

Step 5: Assemble and Serve

Pile generous scoops of the roasted veggies and chickpeas into warm tortillas. Spoon or drizzle over a hearty amount of chipotle queso, then finish with a sprinkle of chopped cilantro. Serve immediately—and get ready for everyone to ask for seconds.

How to Serve Vegan Sheet Pan Fajitas with Chipotle Queso

Garnishes

Don’t skip the garnishes—the finishing touches make a world of difference! I love adding chopped cilantro for a bright, herby pop, but you can also sprinkle on sliced avocado, pickled red onions, or even a little shredded crisp lettuce for freshness. If you want extra zing, a squeeze of lime juice right before serving absolutely electrifies the flavors.

Side Dishes

Round out your meal with classic sides like fluffy cilantro-lime rice or smoky refried beans. If you want to get really festive, serve your Vegan Sheet Pan Fajitas with Chipotle Queso alongside a fresh corn salad or homemade guacamole—each bite brings even more taste and color to your table.

Creative Ways to Present

If you’re entertaining, try serving everything family-style: lay out the roasted veggies, tortillas, chipotle queso, and toppings in bowls, and let everyone build their own fajitas. For a twist, turn them into vibrant fajita bowls with rice, or pile the roasted mix over greens for a hearty salad. The chipotle queso also makes a fantastic dip—just add extra chips!

Make Ahead and Storage

Storing Leftovers

All the components of Vegan Sheet Pan Fajitas with Chipotle Queso keep beautifully, making it perfect for meal prep. Store the roasted veggie and chickpea mixture in an airtight container in the fridge for up to four days, and keep the chipotle queso in a separate sealed jar for maximum freshness.

Freezing

The roasted veggies and chickpeas freeze very well—just cool them completely first, then transfer to a freezer-safe bag or container. The chipotle queso can be frozen too, though you’ll want to thaw and blend it again with a splash of water or almond milk to restore its creaminess before serving.

Reheating

To reheat, spread the fajita veggies and chickpeas on a baking sheet and warm in a 350°F (175°C) oven until heated through. For the chipotle queso, simply stir and warm gently in a saucepan or microwave, adding a little water or almond milk as needed to keep it silky and pourable.

FAQs

Can I make Vegan Sheet Pan Fajitas with Chipotle Queso nut free?

Absolutely! For a nut-free chipotle queso, substitute raw sunflower seeds for the cashews. Soak and blend them as directed, and you’ll get a super creamy, delicious queso with a similar cheesy vibe.

What tortillas work best with this recipe?

You can use any tortillas you prefer—flour, corn, or gluten-free. Warm corn tortillas give a lovely, classic flavor, but a soft flour tortilla will hold up especially well with generous fillings and queso.

How spicy is the chipotle queso? Can I adjust the heat?

It’s perfectly customizable. Using one chipotle pepper yields mild heat and smokiness; two or even three, if you dare, will dial up the heat for spice lovers. Feel free to add adobo sauce to taste, or adjust with a little extra almond milk if things get too fiery.

Is there a way to make the fajitas oil-free?

Definitely! You can replace the olive oil with a splash of veggie broth or even just lemon or lime juice. This keeps the veggies moist while roasting and still lets all those vibrant spices shine.

Can I prepare Vegan Sheet Pan Fajitas with Chipotle Queso ahead of time for a party?

Yes! Roast your veggies and blend your queso a day in advance, then warm just before serving. Keep everything separate until ready to serve, then set up a festive DIY fajita bar so everyone can build their own—party perfection!

Final Thoughts

If you’re ready for a meal that’s hearty, healthy, full of bold flavors, and guaranteed to please any crowd, don’t wait—make these Vegan Sheet Pan Fajitas with Chipotle Queso! I promise, one taste and you’ll be adding this recipe to your regular dinner lineup. Gather your favorite people, pile up those tortillas, and drizzle on that smoky, creamy queso. Enjoy every last bite!

Vegan Sheet Pan Fajitas with Chipotle Queso Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

These Vegan Sheet Pan Fajitas with Chipotle Queso are a delicious and satisfying plant-based meal. Roasted bell peppers, onions, zucchini, and chickpeas are seasoned with flavorful spices and served in warm tortillas with a creamy chipotle queso drizzle. Perfect for a quick and easy weeknight dinner!

Ingredients

Scale

For the Fajitas:

2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 large red onion, sliced
1 medium zucchini, sliced
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1 lime
warm tortillas for serving
chopped cilantro for garnish

For the Chipotle Queso:

1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes
1 cup unsweetened almond milk
1–2 chipotle peppers in adobo sauce, minced
1/4 cup nutritional yeast
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
water as needed for desired consistency

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Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine sliced peppers, onion, zucchini, and chickpeas. Drizzle with olive oil and sprinkle with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
Spread the veggies and chickpeas in an even layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly charred. Squeeze lime juice over the fajitas after roasting.
Meanwhile, make the chipotle queso. Drain soaked or boiled cashews and add to a high-speed blender with almond milk, minced chipotle peppers, nutritional yeast, lime juice, olive oil, garlic, smoked paprika, salt, and a splash of water if needed. Blend until completely smooth and creamy, adding more water to reach desired consistency.
Serve the sheet pan fajitas in warm tortillas, drizzle generously with chipotle queso, and garnish with chopped cilantro.