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
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.
Notes
- For extra toppings, add avocado, salsa, or pickled red onions.
- Store leftover queso in the fridge for up to 5 days.
- Prep Time: 15 minutes (plus soaking time for cashews)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Blending
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 fajitas with queso
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg