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Vegetarian Grilled Fajitas | Dietitian Debbie Dishes

Vegetarian Grilled Fajitas

Why not just stay in tonight and make these delicious vegetarian grilled fajitas with bell peppers, guacamole, and pico de gallo. You won't be sorry!
Course Dinner
Cuisine Gluten-free, Mexican, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Deborah Davis


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


  • 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


  • 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


  • 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.