Grilled Vegetable Fajitas
Grilled Vegetable Fajitas are fajita-spiced veggies grilled to perfection. Serve with homemade guacamole for a healthy, vegetarian 30 minute meal!
I promised you another Mexican recipe this week when I posted my 5-Minute Homemade Guacamole the other day, and I’m happy to present it to you today. These vegetarian fajitas are prime Cinco de Mayo food!
I know it’s probably too late for you to get it on your meal plan for tomorrow, but this is a meal that you can whip up all summer long. It’s made entirely on the grill (minus the guacamole), which makes it perfect for hot summer weather.
As if it’s not perfect enough, this meal is on the table in 30 Minutes flat! It happens to be 30 Minute Thursday as well, which means you gain access to even more 30 minute meals at the bottom of this post. 🙂
I’ve made these a few times the past month and half, so maybe you got a glimpse of them on my Instagram stories? I fell hard for them and knew I had to post them here.
I grill year round, but when it’s cold out I’d rather use the oven to warm up the house! Once the weather heats up, the last thing I want to do is turn on the oven, so I’m almost always using my grill.
I tossed my portobello mushrooms, asparagus, bell peppers, and onions in a fajita spiced-oil and grilled them up for 10-15 minutes until charred and softened.
I could’ve eaten them right off the pan but refrained. They’re even better in a tortilla!
It’s surprising how hearty and satisfying these Grilled Portobello Mushroom Asparagus Fajitas are. The portobello mushrooms alone add some serious bulk to this meal and add a savory, meaty flavor that will keep you from missing the meat.
The asparagus, bell peppers, and onion are the perfect accompaniment to the meaty mushrooms. Squeeze some lime over the veggies, and then comes the fun part…deciding how to top them.
The first time I made these Grilled Portobello Mushroom Asparagus Fajitas, I topped them with sliced avocado and dollop of Greek yogurt. It was amazing too, but topping these fajitas with guacamole is the ultimate.
I’m a firm believer that almost everything is better with guacamole…except maybe chocolate cake.
These Grilled Portobello Mushroom Asparagus Fajitas are healthy, amazingly satisfying, require little prep and clean-up, and take only 30 minutes to make.
Those are all the reasons you need to add them to your Cinco de Mayo menu and make them all summer long. 🙂
- The veggies may be grilled ahead of time and stored in an airtight container in the fridge and reheated before serving. They make great leftovers too!
- If you don’t have a grill, roast the veggies on a large rimmed baking sheet in a 375 degree oven for about 15 minutes.
- I used soft taco sized whole wheat tortillas here, but use corn tortillas if gluten intolerant.
More easy dinners you’ll love:
- Fish Taco Bowls
- Mexican Rice Casserole
- One Pot Black Bean Enchilada Pasta by Savory Nothings
- Skillet Lasagna
Grilled Portobello Mushroom Asparagus Fajitas
- 1 tablespoon taco seasoning
- 1/2 teaspoon sea salt
- 4 tablespoons olive oil
- 2 large portobello mushrooms stemmed, gills removed with a spoon, and sliced into 1/2″ slices
- 1 lb. asparagus tough lower stems removed
- 1 large red bell pepper sides removed by cutting from top to bottom
- 1 large yellow bell pepper sides removed by cutting from top to bottom
- 1 red onion peeled and sliced into 1/2″ thick rounds
- Soft taco sized whole wheat or corn tortillas
- Homemade guacamole, for serving
- Preheat the grill to medium.
- Toss the vegetables with taco seasoning, olive oil and salt until coated.
- Place the vegetables on the preheated grill and cook for 10-15 minutes until the mushrooms have softened and the vegetables are crisp-tender, turning halfway during cooking time. Remove from heat.
- Serve with warm tortillas, 5-Minute Guacamole, lime wedges, jalapeno, and cilantro, if desired. Enjoy!
- The vegetables can easily be roasted on a rimmed baking sheet in the oven at 375 degrees for about 15 minutes.
- Prep ahead by grilling all of the veggies in advance and reheating them at meal time! They make great leftovers too.
- If gluten intolerant, use corn tortillas.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.