Vegan Sheet Pan Fajitas
Ingredients
- 4 red bell peppers
- 1 red onion
- 4 portobello mushroom caps
- olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt
- tortillas
- avocado
Cashew queso
- 1 cup cashews
- 1/2 cup water
- 1 (4-ounce) can diced green chiles
- 1 chipotle pepper
- 1/2 teaspoon kosher salt
Preparation
Slice four red bell peppers, one red onion, and four portobello mushroom caps.
Toss them with a little olive oil and the following spices: 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a sprinkle of salt.
Arrange the vegetables on a baking sheet and roast in a preheated oven at 450°F for 20 minutes.
While the vegetables are roasting, blend the cashew queso ingredients until smooth: 1 cup cashews, 1/2 cup water, one 4-ounce can diced green chiles, one chipotle pepper, and 1/2 teaspoon kosher salt.
Mash the avocado.
Assemble the fajitas by filling tortillas with the roasted vegetables, mashed avocado, and cashew queso.
