Description
Elevate your weeknight dinners with these easy and delicious Sheet Pan Veggie Tacos with Salsa Queso. A vibrant, plant-based meal that’s perfect for mixed-diet families and minimal cleanup!
Ingredients
Scale
For the tacos:
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into half moons
- 4 portobello mushroom caps, cut into strips
- 1 Tbsp olive oil
- 2 Tbsp taco or fajita seasoning
- 1 cup enchilada sauce
- 1/2 tsp kosher salt, to taste
- 8 corn or flour tortillas
- 2 avocados, sliced
For the Salsa Queso:
- 1 cup unsalted raw cashews
- 1/2 cup chipotle salsa
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 tsp kosher salt
Instructions
- Preheat: Heat the oven to 400°F.
- Prepare the vegetables: On a sheet pan, toss the vegetables with the olive oil and seasonings, mixing thoroughly to coat each of the vegetable pieces. Drizzle the enchilada sauce over the vegetables and combine well. Spread out the vegetables on the sheet pan and bake for 20-25 minutes until roasted.
- Prepare the Chipotle Queso: Add all of the ingredients to a blender and process until smooth.
- Serve: heat the tortillas, fill with the vegetables, and top with the avocado and queso.
Notes
- Nut Allergy? Replace the cashews with pepitas soaked overnight.
- Spoiler Alert: Individual ingredients will stay fresh in an airtight container in the refrigerator for a week.
- For non-vegans: Serve alongside a taco seasoned protein of choice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Mexican