It’s Friday night and you don’t feel like going out. Why not fire up the grill and make these delicious vegetarian grilled fajitas? That’s exactly what Will and I did! I can’t imagine a better recipe for encouraging everyone to gather round for dinner than some build-your-own fajitas like these.
Will and I love to cook together so we tag teamed to make these. I did all the chopping and cooked the beans on the stovetop while Will manned the grill. Oh, he also did a bit of hand modeling for me as well. 🙂
Do a little prep work over the weekend or purchase pre-made guacamole, pico de gallo, and taco seasoning from the store so these can come together in a matter of minutes on a busy weeknight. Since there is only two of us, we had some leftovers. I am thinking they will make a great addition to a vegetarian grilled fajita salad for lunch tomorrow.
Vegetarian Grilled Fajitas
Ingredients
Grilled Vegetables:
- 3 bell peppers sliced into 1/4 inch strips
- 1 onion sliced into 1/4 inch strips
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Beans:
- 1 can kidney beans or 2 cups kidney beans
- 1 tablespoon butter or oil if vegan
- 1/4 cup broth or reserved liquid from can of beans
Guacamole:
- 2 avocados chopped
- 1/2 lime juiced
- 1 garlic clove minced
- 2 tablespoons chopped fresh cilantro
- Dash of salt
- Dash of ground black pepper
- Dash of smoked paprika
Pico de Gallo:
- 2 small red tomatoes chopped
- 1/4 white onion chopped
- 2 tablespoons chopped fresh cilantro
- 1 grilled Hatch green chile optional
- 1/2 lime juiced
- Dash of salt
For serving:
- Corn tortillas shredded cheese, sour cream
Instructions
- Prepare your grill for cooking.
- Slice bell peppers and onion. Place in a large mixing bowl, add olive oil, and toss to coat. Spread vegetables evenly across grilling tray/pan and grill until charred. (If making the pico de gallo, add the Hatch green chile to the grill at this time too.) Transfer cooked pepper and onion mixture back into your large bowl. Add the taco seasoning and toss to coat.
- While the peppers are grilling, melt the butter in a non-stick skillet. Add the beans and 1/2 cup liquid. Bring to a simmer and mash beans with the back of a wooden spoon, continuing to stir occasionally. Continue to cook until liquid is cooked off and beans are well mashed into spreadable paste. Set aside.
- To make the guacamole, add all the ingredients into a bowl and mash together with a fork.
- For the pico, combine all the ingredients and stir.
- To assemble the fajitas, spread 1/6 of the beans onto a corn tortilla, top with pepper mixture, guacamole, pico de gallo, cheese, sour cream, etc.
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Comments & Reviews
I made these for dinner last night and my husband and I both LOVED them! My hubby said it’s one of his favorite plant-based meals I’ve made! Thanks for this…we will be making them again in the near future!
Debbie! Your recipes are always so amazing! Made this last night and it was so, so good! Wish all my weeknight meals tasted like this 🙂
Thanks Alex! I’ve always admired your blog and recipes as well!!! So glad you enjoyed the fajitas. I know I’m thinking of making them again ASAP!
Fajitas are one of my all-time favorite meals! I always seem to get them every time I go out for Mexican. Love the addition of beans for a meat-free option!
I love fajitas, these sound great!
These look so good and the perfect healthy and filling meatless dinner
I love fajitas and these are really lovely and hearty looking, even without any meat.
Nothing quite like bean-based fajita- pinning to make 🙂
We’re also big fans of taco night over here! Gorgeous photos, Debbie 🙂 I’ve never made pico de gallo before, but it sounds really good – and tomatoes are amazing right now 🙂
These look so yummy! I love fajitas! We are trying to do more plant-based meals so I plan to incorporate this into the rotation 🙂