Sheet Pan Mushroom Fajitas (Vegan)

(The photo above is updated from the original post.  It was made with Good Foods Queso which I purchased from Target.  I also added some Homemade Guacamole.  The recipe is linked below.)

(The photo above is with the queso from this recipe, which is quite good.)

Recipe from Pinch of Yum

Husband-Tested in Alice's Kitchen
Makes 4-6 servings

This easy tasty meatless dinner earned me a big thumbs up from the hubster.  These fajitas are so easy to make that they can be prepared on a weeknight.  The queso can be prepped in advance and kept in the fridge for a couple of days.  Then before servings, warm the queso in the microwave or on the stovetop. You can add a tablespoon of water to thin it out a bit, if desired.

Sheet Pan Mushrooms

3-4 large red, orange, or yellow bell peppers, sliced

1 medium red onion, sliced

4 large portobello mushrooms*, sliced into strips

Drizzle of olive oil or avocado oil

Kosher salt, to taste

Freshly ground pepper, to taste

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat the oven to 450F. Place a piece of parchment paper on each of two baking sheets. Place the bell pepper strips, onion slices and mushroom strips on the baking sheets. Drizzle with olive oil or avocado oil. Sprinkle with salt and pepper.  Measure out the chili powder, cumin, garlic powder and onion powder into a small bowl and mix well.  Sprinkle the spice mixture over the vegetables and then toss to coat.  Roast for 20 minutes.  

Vegan Queso

1 cup unsalted raw cashews, soaked in water* and then drained

1/2 cup water

1 (4 oz.) can diced green chiles

1 chipotle pepper (more to taste)

1/2 teaspoon kosher salt

Place all the ingredients in a high speed blender and blend until completely smooth.  

Extras

Whole Grain or Whole Wheat Tortillas

Shredded Jicama

Pico de Gallo or Tomatoes

Avocado or Homemade Guacamole 

Arugula or Other Greens

Serving Suggestion:  For each fajita, place a whole wheat tortilla on a plate.  Spoon a bit of the queso over the tortilla.  Add some greens.  Top the greens with the jicama, pico de gallo, the roasted veggies and avocado.  Drizzle with more queso.  Serve.

Note:  

When I prep portobello mushrooms, I remove the stems.  I also take a spoon and scrape out the dark brown gills.  To me, the stems are a bit tough.  I will use the discarded stems to make vegetable stock.  I think the gills often times will "muddy" whatever they are are cooked with, so I remove them.  I don't use them in making vegetable stock.

You can soak the cashews one of these two ways:  

1. The quick way is to bring water to a boil and cover the cashews with the boiling water.  Leave to soak for 30-60 minutes.  Drain and rinse.  

2. Place the cashews in a bowl and cover with water.  Soak overnight.  Rinse and drain. 

If you don’t wish to make the queso, you might be able to find pre-made queso.  This one is a good one: https://goodfoods.com/product/queso-style-dip/ Target often carries it where I live.