Vegan Sheet Pan Fajitas w/Chipotle Queso

Photos and recipe from

Pinch of Yum is one of my favorite sites for delicious food. I have not tried this recipe yet, but it looks kind of amazing and will definitely be added to our list of meal ideas at home!


On a Sheet Pan:
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 into strips
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
a drizzle of olive oil
a sprinkle of salt

For the Chipotle Queso:
1 c. cashews
1/2 c. water
1 (4-ounce) can diced green chiles
1 chipotle pepper (more to taste)
1/2 tsp. kosher salt (more if the cashews are unsalted)

To serve:
avocado, mashed
any other toppings you’d like


1. Prep: Preheat the oven to 450 degrees.
2. 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.
3. Chipotle Queso: Blend the ingredients until very, very smooth. Taste and adjust (and try not to eat it all).
4. All Together Now: Serve the peppers, onions, and mushrooms in tortillas with avocado and a big ol’ spoonful of chipotle queso! SO GOOD!