Thanks for all your thoughts on food and judgment. We love being in conversation about how to approach eating while holding back judgment of ourselves and others. The hard thing is that it takes time to figure out the diet and philosophy that’s right for you. It’s a difficult investment, but we’ve found it pays off a lot in the end.
It led to this recipe, for example. While we do eat meat occasionally, we generally eat vegetarian-style 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.
These 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 fajita 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 grillable meal that was an explosion of flavor – we both couldn’t get enough of them.
This a great option for any special diets you’re cooking for as well; it’s vegetarian, gluten-free, and without the sour cream for serving, dairy-free and vegan as well. We’ll likely be using this one for weeks to come for simple summer meals with friends.
Note: We used a grill pan for this recipe, which we love – here’s a similar one.Print
- 1 red pepper
- 1 green pepper
- 1 portabella mushroom
- 1 yellow onion
- 3 cloves garlic
- 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, for serving
- Grill pan, if possible
- Heat a grill to medium high.
- Wash the peppers, and clean the dirt from the portabella mushroom. Slice the peppers, onion, and mushroom into strips (if not using a grill pan or basket, chop into larger pieces). Mince 3 cloves garlic; separate and set aside 1 clove.
- In a large bowl, mix the vegetables with 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.