This BBQ Fajita Recipe is the best quick and easy dinner! Charred veggies and black beans are an absolute crowd favorite.
While Alex and I occasionally eat meat, at home we tend to be vegetarian or plant-based when we cook for ourselves. It’s a great way to encourage creativity in general, but especially when it comes to summer BBQs. Grilling is known for showcasing meat, but we were surprised at how much it can transform humble veggies into something brilliant. This is also the case with this recipe for grilled fajitas. Peppers, portobello mushrooms, and onions transform into the most delicious blend of savory flavors you can squeeze into a taco! Read on for this fantastic vegan BBQ dinner idea.
Don’t have a BBQ? Try these Sheet Fajitas, Vegetable Fajitas, or Veggie Fajitas!
Why Make a Grilled Fajitas Recipe?
These grill fajitas are the brainchild of my grill master husband, Alex. What about guys and grills, I don’t know, but it’s magic! We happened to have a fajita seasoning mix on hand for the recipe, but feel free to make your own. Just be sure to avoid pre-packaged condiments with additives (check the label to make sure it only lists condiments you know of). We also tried “bean packets” on the grill for the first time here and were happy about the success.
So a grill idea came up relatively quickly, which was a taste explosion – we both couldn’t get enough of these delicious veggie fajitas! Vegetarian fajitas are also a great option for special diets you’re cooking for; It’s vegetarian, gluten-free, dairy-free and also vegan if you serve it with cashew cream. We’ll probably be using this one for weeks on end for easy summer meals with friends.
Need a grill pan? Here is the one we use.
Tips for preparing fajitas on the grill
These vegetarian fajitas are easy to make. Just keep these few tips in mind during production:
- The beauty of grilled vegetables is that they don’t require a lot of babysitting. You want the portobello peppers and mushrooms to develop those nice grill marks, so don’t turn the veggies too often or they won’t develop enough color. However, if you’re grilling your veggies right on the grill rather than in a grill pan, you might want to watch them a little more closely to be on the safe side.
- Watch out for salt. If, like us, you’re using a pre-made fajita seasoning mix, you may need to adjust the amount of extra salt you add to this recipe. Many fajita seasoning mixes contain salt, so don’t add too much!
- Try the black beans en papillote. Finally, we really enjoyed the smoky flavor of our beans after cooking them in foil bags on the grill. If you don’t have time for this step, you can also heat the beans on the stove.
How to store leftover fajita from the grill
These grilled vegetarian/vegan fajitas make enough for 4 people, so you might end up with leftovers (always a good problem!). I recommend keeping the fajita ingredients separate to keep all the flavors as fresh as possible.
When you’re ready to enjoy your leftovers, heat the peppers and portobello mushrooms in a pan with a little olive oil (microwaving the veggies will make the mushrooms rubbery and the peppers mushy). The beans can be reheated in a small saucepan with a little water to keep them from drying out.
Looking for easier Mexican recipes?
Aside from these grilled veggie fajitas, here are some of our favorite Mexican-inspired recipes:
This recipe for vegetarian fajitas is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free (with cashew cream).
The description
These veggie fajitas are easy to grill for a quick and easy dinner recipe: the charred veggies and black bean filling are always a crowd pleaser!
- 1 Red pepper
- 1 green pepper
- 1 Portobello mushroom
- 1 yellow onion
- 3 Garlic cloves, divided
- 3 tablespoons olive oil, shared
- 3 tablespoons Fajita Seasoning (Seasoning Blend, Non-Prepackaged Pack with Additives), Shared
- 15– ounces of black beans
- 1 teaspoon kosher salt, shared
- 12 Corn tortillas
- Sour cream or cashew cream for serving
- grill pan if necessary
- Preheat a grill on medium-high.
- Wash the peppers and remove dirt from the portobello mushroom. Slice the peppers and thickly slice the onion. Slice the mushroom (if you’re not using a griddle or basket, cut into large chunks). Mince the garlic (separate and reserve 1 minced clove).
- In a large bowl, toss the vegetables with the 2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon kosher salt (reduce salt if needed). Fajita seasoning contains salt).
- Drain the beans, rinse and place on a piece of aluminum foil. Toss the beans with 1 tbsp olive oil, the other diced garlic clove, 1 tbsp fajita seasoning, and ½ tsp kosher salt. Fold the sides of the foil over to form a square packet.
- Place the vegetables in a grill pan, then place on the grill and cook until tender, turning occasionally, about 10 minutes. (If you’re not using a grill pan, place large chunks of vegetables directly on the grill.)
- When the veggies are almost done, place the packet of beans on the grill to warm the beans for 3 to 5 minutes. Remove the veggies and bean bundles from the grill and serve with tortillas and garnish with sour cream.
- Category: main course
- Method: Goal
- Kitchen: Mexican
Keywords: vegetarian fajitas, vegetarian fajitas
Looking for more BBQ ideas?
And besides these vegetarian fajitas, here are more vegetarian and vegan grill ideas:
