These fajitas on the grill are the best fast and easy dinner! The charred veggies and black beans make a total crowd pleaser.
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 make humble vegetables into something brilliant. Such is the case with this fajita grill recipe. Bell peppers, portobello mushrooms, and onions transform into the most delicious meld of savory flavors. Keep reading for this fantastic grilled dinner idea.
What we love about this recipe
These fajitas on the grill are the brain child of my grill master partner Alex. We happened to have a fajitas spice blend on hand for the recipe, but you can also make homemade fajita seasonings, too. We also tried “bean packets” on the grill for the first time for this one, and were happy to find they were successful.
Fajitas on the grill are a quick grilling idea that is an explosion of flavor! Vegetarian fajitas are a great option for any special diets you’re cooking for. This recipe is vegetarian, gluten-free, and dairy-free and vegan if you serve it with cashew cream. It’s on repeat for simple summer meals with friends.
Need a grill pan? Here’s a the one we use.
Tips for fajitas on the grill
These vegetarian fajitas are a breeze to make. Just keep these few tips in mind when making them:
- Grilled vegetables 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. 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.
- Be aware of the salt. If you’re using a pre-made fajita spice blend like we did, you may 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!
- Try the beans in foil. 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 time for this step, you can also heat up the beans over the stove.
Storing grilled fajitas leftovers
These grilled vegetarian / vegan 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.
More vegetarian grill recipes
Outside of these fajitas on the grill, there are so many great vegetarian grill recipes for summer! Try these favorites:
Don’t have a grill? Try 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 (using Cashew Cream).
Frequently asked questions
Preheat your grill to medium-high heat. Grill your meat first, followed by the vegetables. Cook the meat to your desired doneness and the vegetables until they are tender-crisp with a slight char.
It’s best to grill them right before serving to ensure they are fresh and flavorful. But, you can grill in advance, making them slightly underdone, then refrigerate until serving. Rewarm them on the grill or in a 350F oven.
Warm tortillas, guacamole, pico de gallo, shredded cheese, sour cream, and your favorite salsa are all perfect accompaniments to grilled fajitas.
Description
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 or pinto 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
