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This fajita grill recipe is the best fast and easy dinner! The charred veggies and black beans make a total crowd pleaser.

Vegetarian fajitas on the grill

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.

Don’t have a grill? Try these Sheet Pan Fajitas, Fajita Veggies, or Vegetarian Fajitas!

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.

Grilled Vegetarian Fajitas

Looking for more easy Mexican recipes?

Outside of these grilled vegetarian fajitas, here are some of our favorite Mexican-inspired recipes:

This vegetarian fajitas recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free (using Cashew Cream).

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Fajitas on the Grill!

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


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


  1. Heat a grill to medium high.
  2. 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).
  3. 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).
  4. 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.
  5. 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.)
  6. 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:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. These look delicious, I am really behind on my blog reading and wished I had stumbled across these a couple of days ago, hopefully will make these soon

  2. Yum! Grilled veggies are so simple and so tasty. Now I’m brainstorming what other veggies I should throw on the grill pan!

  3. Ooh, these fajitas look fantastic! We haven’t broken out the grill yet this summer, but I have feeling it’s coming soon… :)

  4. Mmmmm, love me some grilled fajita veggies! They are the business.

    PS So glad I stumbled upon your blog! I have a huge crush on it already. :)

  5. my grill plate is getting a total work out thank to all these great recipes. I love grilled veggie cold the next day on toast and a sprinkle of cheese. So good as well are these fajitas

  6. We had something very similar for dinner last night (although sadly not cooked on a grill). It’s one of our favourite meals – so quick but so tasty.

  7. Oh wow, these photos are mouth watering. The charred peppers and onion are always my favorite part of a fajita, I don’t know why I haven’t thought of this before.