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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