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