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Sheet Pan Fajitas with Vegan Queso Sauce

  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 4 people
  • 308 per 1 serving


  • 2 red bell pepper, thinly sliced
  • 2 green pepper, thinly sliced
  • 1 white or yellow onion, thinly sliced
  • 4 portobello mushroom, caps only, sliced into thick strips
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning
  • 3/4 cup raw cashews
  • 1/2 cup Pacific Foods™ Organic Oat Original Plant-Based Beverage
  • 1 can (about 4 ounces) green chiles
  • 1/4 teaspoon sea salt (plus more to taste)


  • Step 1

    Preheat oven to 400°F. Add the peppers, onions and mushrooms in a large bowl along with the oil and fajita seasoning. Toss well to combine, trying to coat the vegetables with all of the spices. Place vegetables in a single layer on a baking sheet (may need two depending on size) and place in the oven. 

  • Step 2

    Roast for 25 to 30 minutes, or until tender, stirring at least once making sure the vegetables don't burn. 

  • Step 3

    While the vegetables are cooking, make the sauce. Place the cashews, oat milk, green chiles and salt into a blender and puree until very creamy and smooth. Depending on the power of your blender, this may take up to 5 minutes. Taste, adding more salt if needed. The consistency of the sauce should be a thickened cheese sauce; if too thick, add more oat milk. Divide vegetables among warmed tortillas and top with queso sauce!

Calories 308
Total Fat 19 g
Sat. Fat 3.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 633 mg
Total Carb 29 g
Dietary Fiber 5 g
Sugar 10 g
Protein 7 g
Vitamin D 3 %DV
Calcium 4 %DV
Iron 16 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.