This fajita grill recipe is the best fast and easy dinner! The charred veggies and black beans make a total crowd pleaser.
While Alex and I do eat meat occasionally, we generally eat vegetarian or plant-based when we cook for ourselves at home. It’s been a great way to force creativity in general, but especially at the grill in the summer. Grilling is well-known to highlight meat, but we’ve been surprised at how it can make humble vegetables into something brilliant. Such is the case with this fajita grill recipe. Bell peppers, portobello mushrooms, and onions transform into the most delicious meld of savory flavors you could fit into a taco! Keep reading for this fantastic vegan grilled dinner idea.
Why to make a fajita grill recipe
These fajitas on the grill are the brain child of my grill master husband, Alex. What it is with guys and grills, I do not know, but it’s magical! We happened to have a fajitas spice blend on hand for the recipe, but you can also make your own. Just make sure to avoid prepackaged seasonings with additives (check the label to make sure only spices you know are listed). We also tried “bean packets” on the grill for the first time for this one, and were happy to find they were successful.
What resulted was a relatively quick grilling idea that was an explosion of flavor – we both couldn’t get enough of these tasty vegetarian fajitas! Vegetarian fajitas are a great option for any special diets you’re cooking for as well; it’s vegetarian, gluten-free, and dairy-free and vegan as well if you serve it with cashew cream. We’ll likely be using this one for weeks to come for simple summer meals with friends.
Need a grill pan? Here’s a the one we use.
Tips on how to make fajitas on the grill
These vegetarian fajitas are a breeze to make. Just keep these few tips in mind when making them:
- The beauty of grilled vegetables is that they don’t require much babysitting. You want the peppers and portobello mushroom to develop those lovely grill marks, so don’t turn the vegetables too often or else they won’t develop enough color. With that said, if you’re grilling your vegetables directly on the grill and not in a grill pan, you’ll want to watch them a little more closely just to be safe.
- Be aware of the salt. If you’re using a pre-made fajita spice blend like we did, you may need to adjust the amount of additional salt you add to this recipe. Many fajita spice blends contain salt, so you don’t want to add too much!
- Try the black beans in foil. Lastly, we really enjoyed the smoky flavor of our beans after we made them in foil packets over the grill. But if you don’t have time for this step, you can also heat up the beans over the stove.
How to store fajita grill leftovers
These grilled vegetarian / vegan fajitas serves 4 people, so you may wind up with leftovers (always a good problem to have!). I recommend storing the fajita ingredients separately to keep all the flavors as fresh as possible.
When you’re ready to enjoy your leftovers, reheat the peppers and portobello mushrooms in a skillet with a drizzle of olive oil (if you microwave the veggies, the mushrooms become rubbery and the peppers get soggy). The beans can be reheated in a small saucepan with a little water to prevent them from drying out.
Looking for more easy Mexican recipes?
Outside of these grilled vegetarian fajitas, here are some of our favorite Mexican-inspired recipes:
- Skillet White Chili Cheese Dip
- The Best Loaded Vegan Nachos
- Artichoke and Quinoa Vegetarian Enchiladas
- Spiced Chickpea Tacos with Avocado Cream
- Tex Mex Migas
This vegetarian fajitas recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free (using Cashew Cream).Print
These vegetarian fajitas are easy to grill up as a fast and easy dinner recipe: the charred veggies and black bean filling is always a crowd pleaser!
- 1 red pepper
- 1 green pepper
- 1 portobello mushroom
- 1 yellow onion
- 3 cloves garlic, divided
- 3 tablespoons olive oil, divided
- 3 tablespoons fajita seasoning (spice blend, not prepackaged packet with additives), divided
- 15-ounce can black beans
- 1 teaspoon kosher salt, divided
- 12 corn tortillas
- Sour cream or cashew cream, for serving
- Grill pan, if possible
- Heat a grill to medium high.
- Wash the peppers, and clean the dirt from the portobello mushroom. Slice the peppers and slice the onion into thick strips. Slice the mushroom (if not using a grill pan or basket, chop into larger pieces). Mince the garlic (separate and set aside 1 clove minced garlic).
- In a large bowl, mix the vegetables with the 2 cloves minced garlic, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon kosher salt (decrease the salt if the fajita seasoning contains salt).
- Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the other clove diced garlic, 1 tablespoon fajita seasoning, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.
- Place the vegetables in a grill pan, then place it on the grill and cook for about 10 minutes, until tender, turning occasionally. (If not using a grill pan, place larger vegetable pieces directly onto the grill.)
- When the vegetables are nearly done, place the bean packet on the grill to warm the beans, 3 to 5 minutes. Remove the vegetables and bean packet from the grill, and serve with tortillas and garnish with sour cream.
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
Keywords: veggie fajitas, vegetarian fajitas
Looking for more grilling ideas?
And here are a few more vegetarian and vegan grilling ideas, in addition to these vegetarian fajitas:
- Best Grilled Veggie Burger
- Grilled Vegetable Pasta
- Grilled Eggplant with Herbed Quinoa
- Greek Grilled Portobello Burger
- Grilled Buffalo Cauliflower Sandwich
- Pesto Portobello Mushroom Burger
- Grilled Vegetarian Stuffed Zucchini
- Grilled Eggplant Parmesan
- Grilled Cauliflower Steak with Corn Salsa
- Tomato & Grilled Eggplant Stacked Sandwich
- Grilled Teriyaki Mango Skewers
- How to Roast Corn on the Grill
- Loaded Grilled Nachos
- Grilled Eggplant Salad with Yogurt
- Greek Grilled Veggie Skewers
- Grilled Carrots with Lime and Cilantro
- Grilled Romaine Lettuce
- Simple Grilled Paella
- 100 Grilling Recipes
- Mint Pesto Grilled Cheese on the Grill
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.