Grilled Veggie Fajitas

These grilled veggie fajitas require little prep work and are the perfect summer recipe. Vegetarian fajitas are always a crowd pleaser!

Grilled Veggie Fajitas

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 transform humble vegetables into something brilliant. Such is the case with this grilled veggie fajitas recipe. Bell peppers, portobello mushrooms, and onions transfer into the most delicious meld of savory flavors you could fit into a taco! Keep reading for our grilled veggie fajitas recipe.

Making veggie fajitas

These veggie fajitas were a highlight from my grill master husband. 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 veggie 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 veggie fajitas

These veggie fajitas are a breeze to make. Just keep these few tips in mind when making them:

  • The beauty of making 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.
  • If you’re using a pre-made fajita spice blend like we did, you’ll likely 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!
  • 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 foil or simply can’t be bothered with this step, you can also heat up the beans over the stove.

How to store leftover veggie fajitas

These grilled veggie 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 Veggie Fajitas

Looking for more easy Mexican recipes?

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

Looking for more grilling ideas?

And here are a few more vegetarian and vegan grilling ideas, in addition to these veggie fajitas:

This veggie fajitas recipe is…

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

Print

Grilled Veggie Fajitas


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

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

Description

These grilled veggie fajitas require little prep work and are the perfect summer recipe. Vegetarian fajitas are always a crowd pleaser!


Scale

Ingredients

  • 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

Instructions

  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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

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

Cookbook Author and photographer

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.

11 Comments

  • Reply
    Tieghan
    July 8, 2013 at 12:27 am

    Mmm! These look so good. I love grilled veggies and these seasonings sound perfect!

  • Reply
    Sarah
    July 8, 2013 at 12:27 am

    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.

  • Reply
    Kathryn
    July 8, 2013 at 4:53 am

    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.

  • Reply
    Belinda @themoonblushbaker
    July 8, 2013 at 7:44 am

    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

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 8, 2013 at 8:09 am

    Veggie fajitas are the best! These sound awesome!

  • Reply
    Stephanie @ Girl Versus Dough
    July 8, 2013 at 10:34 am

    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. :)

  • Reply
    Eileen
    July 8, 2013 at 1:31 pm

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

  • Reply
    sowmya
    July 8, 2013 at 6:51 pm

    Oh fajitas looks yummy !! I just love the smoky flavor .. Lovely pics :)

  • Reply
    Christy@SweetandSavoring
    July 8, 2013 at 7:19 pm

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

  • Reply
    Toyota Smith
    July 14, 2013 at 9:51 am

    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

    • Reply
      Sonja
      July 14, 2013 at 7:13 pm

      Hope you enjoy them! They’re one of our favorites for this summer :)

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