These fajitas on the grill are one of the best quick and straightforward dinner! The charred veggies and black beans make a complete crowd pleaser.
Whereas Alex and I do eat meat often, we typically eat vegetarian or plant-based after we prepare dinner for ourselves at house. It’s been an effective way to drive creativity basically, however particularly on the grill in the summertime.
Grilling is well-known to spotlight meat, however we’ve been stunned at the way it could make humble greens into one thing good. Such is the case with this fajita grill recipe. Bell peppers, portobello mushrooms, and onions rework into probably the most scrumptious meld of savory flavors. Maintain studying for this incredible grilled dinner concept.
What we love about this recipe
These fajitas on the grill are the mind youngster of my grill grasp associate Alex. We occurred to have a fajitas spice mix readily available for the recipe, however you may as well make do-it-yourself fajita seasonings, too. We additionally tried “bean packets” on the grill for the primary time for this one, and have been comfortable to seek out they have been profitable.
Fajitas on the grill are a fast grilling concept that’s an explosion of taste! Vegetarian fajitas are an awesome choice for any particular diets you’re cooking for. This recipe is vegetarian, gluten-free, and dairy-free and vegan when you serve it with cashew cream. It’s on repeat for easy summer time meals with buddies.
Want a grill pan? Right here’s a the one we use.
Ideas for fajitas on the grill
These vegetarian fajitas are a breeze to make. Simply maintain these few ideas in thoughts when making them:
- Grilled greens don’t require a lot babysitting. You need the peppers and portobello mushroom to develop these pretty grill marks, so don’t flip the greens too usually. With that mentioned, when you’re grilling your greens straight on the grill and never in a grill pan, you’ll wish to watch them a little bit extra carefully simply to be secure.
- Pay attention to the salt. For those who’re utilizing a pre-made fajita spice mix like we did, it’s possible you’ll want to regulate the quantity of extra salt you add to this recipe. Many fajita spice blends comprise salt, so that you don’t wish to add an excessive amount of!
- Attempt the beans in foil. We actually loved the smoky taste of our beans after we made them in foil packets over the grill. However when you don’t have time for this step, you may as well warmth up the beans over the range.
Storing grilled fajitas leftovers
These grilled vegetarian / vegan fajitas serves 4 individuals, so it’s possible you’ll wind up with leftovers (all the time an excellent downside to have!). I like to recommend storing the fajita components individually to maintain all of the flavors as recent as potential.
Once you’re able to take pleasure in your leftovers, reheat the peppers and portobello mushrooms in a skillet with a drizzle of olive oil (when you microwave the veggies, the mushrooms change into rubbery and the peppers get soggy). The beans will be reheated in a small saucepan with a little bit water to forestall them from drying out.
Extra vegetarian grill recipes
Outdoors of those fajitas on the grill, there are such a lot of nice vegetarian grill recipes for summer time! Attempt these favorites:
Don’t have a grill? Attempt these Sheet Pan Fajitas, Fajita Veggies, or Vegetarian Fajitas!
Dietary notes
This vegetarian fajitas recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free (utilizing Cashew Cream).
Often requested questions
Preheat your grill to medium-high warmth. Grill your meat first, adopted by the greens. Prepare dinner the meat to your required doneness and the greens till they’re tender-crisp with a slight char.
It’s greatest to grill them proper earlier than serving to make sure they’re recent and flavorful. However, you possibly can grill prematurely, making them barely underdone, then refrigerate till serving. Rewarm them on the grill or in a 350F oven.
Heat tortillas, guacamole, pico de gallo, shredded cheese, bitter cream, and your favourite salsa are all good accompaniments to grilled fajitas.
Description
These vegetarian fajitas are simple to grill up as a quick and straightforward dinner recipe: the charred veggies and black bean filling is all the time a crowd pleaser!
- 1 crimson pepper
- 1 inexperienced pepper
- 1 portobello mushroom
- 1 yellow onion
- 3 cloves garlic, divided
- 3 tablespoons olive oil, divided
- 3 tablespoons fajita seasoning (spice mix, not prepackaged packet with components), divided
- 15-ounce can black beans or pinto beans
- 1 teaspoon kosher salt, divided
- 12 corn tortillas
- Bitter cream or cashew cream, for serving
- Grill pan, if potential
- Warmth a grill to medium excessive.
- Wash the peppers, and clear the grime from the portobello mushroom. Slice the peppers and slice the onion into thick strips. Slice the mushroom (if not utilizing a grill pan or basket, chop into bigger items). Mince the garlic (separate and put aside 1 clove minced garlic).
- In a big bowl, combine the greens with the two cloves minced garlic, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon kosher salt (lower the salt if the fajita seasoning comprises salt).
- Drain and rinse the beans, and place them on a sq. of aluminum foil. Combine the beans with 1 tablespoon olive oil, the opposite clove diced garlic, 1 tablespoon fajita seasoning, and ½ teaspoon kosher salt. Fold up the edges of the foil to kind a sq. packet.
- Place the greens in a grill pan, then place it on the grill and prepare dinner for about 10 minutes, till tender, turning often. (If not utilizing a grill pan, place bigger vegetable items straight onto the grill.)
- When the greens are almost finished, place the bean packet on the grill to heat the beans, 3 to five minutes. Take away the greens and bean packet from the grill, and serve with tortillas and garnish with bitter cream.
- Class: Major Course
- Technique: Grilled
- Delicacies: Mexican
