#vegetarianfriendly

These vegan grilled vegetable fajitas with creamy jalapeno sauce are bursting with flavor and perfect for a quick and easy weeknight dinner. The smoky grilled veggies paired with the zesty and creamy sauce make for a delicious combination that will satisfy vegans and omnivores alike.

Ingredients: 2 bell peppers, sliced. 1 red onion, sliced. 2 zucchinis, sliced. 1 cup mushrooms, sliced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small tortillas. 1 cup raw cashews, soaked. 1 jalapeno, seeded and diced. 2 cloves garlic. 1/4 cup cilantro, chopped. Juice of 1 lime. 1/2 cup water. Salt to taste.

Instructions: Preheat grill to medium-high heat. In a bowl, toss sliced bell peppers, red onion, zucchinis, and mushrooms with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Grill vegetables for 5-7 minutes, turning occasionally, until tender and slightly charred. Meanwhile, prepare the creamy jalapeno sauce by blending soaked cashews, diced jalapeno, garlic, cilantro, lime juice, water, and salt in a blender until smooth and creamy. Warm tortillas on the grill for 1-2 minutes per side. To assemble fajitas, spoon grilled vegetables onto warm tortillas, drizzle with creamy jalapeno sauce, and fold tortillas over filling. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes