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