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.
20 Comments on “Grilled Vegetable Fajitas”
Ok I think this just might be my favorite Mexican dish that I’ve seen all year! I love anything with mushrooms (I’ve been known to eat just mushrooms for dinner), so these fajitas look SO good, Marcie! I love the asparagus in here, too. Sounds so flavorful and perfect for the spring and summer!
I’ve eaten a a whole skillet full of mushrooms before.. they’re just too good! Thanks Gayle!
I think you’re right that the only thing guacamole doesn’t improve is chocolate cake. But I could go for a piece of chocolate cake AFTER eating these fajitas covered in extra guac. These look so completely delicious I can’t even take it. I’m a sucker for grilled veggies 🙂
Ha! I have that covered Kelsie:) For once I made a chocolate cake, with raspberry brown ale, haha, I even surprised myself for taking the initiative. But yes to guacamole!!!
YES to chocolate cake after the fajitas! 🙂
Totally love these vibrant fajitas and that they can be prepared in such a short time!. Grilled portobellos are like a magnet for me. Soo good!
Thank you so much Milena!
These are totally my kind of fajitas! They look gorgeous, Marcie and I LOVE that tray of grilled veggies and mushrooms!
Thanks Kelly! It took every ounce of restraint on my part not to devour the sheet pan of veggies!
These are right up my alley! I love veggie fajitas more than versions with meat in them. So I’m super into this. And I just dusted off my grill this past week. So I’m all ready to go!
I love veggie fajitas so much more too and yay for grilling season! Happy Cinco de Mayo Liz!
Gimme alllllll the fajitas! These look SO good and so flavorful– gotta try these soon!
Thank you so much Karly and I hope you get your fajitas today! 🙂
OMG. This seems so delicious. my mouth has already started watering by seeing this images. Thank you so much for sharing this recipes and your video of is too awesome.
I agree, everything is better with guacamole! These fajitas look amazing, I love the grilled mushrooms!
Thanks Stacey! 🙂
LOL I couldn’t agree more that everything is made better with guacamole, and although I’d be tempted to try it in combination with chocolate cake, I had better use my better judgement on that one, too 😉 LOVE these beautiful fajitas for a meatless Cinco! I’m so excited for grilling season, and these look absolutely fantastic!
Avocado in chocolate cake works, but no guacamole. 🙂 Thanks Julia and enjoy your Cinco de Mayo!
I somehow missed these on you IG stories, but that is okay, because I AM seeing them now! These fajitas are FABULOUS, Marcie!! I’m asparagus obsessed, so I’m definitely smitten with these! And I LOVE that they are made on the grill! We started grilling all the things a few weeks ago, so I can’t wait to add these to the line up! Happy Cinco de Mayo, friend! Cheers!
Are you eating asparagus almost every day like me? I’m going to go into withdrawals when it’s out of season. 🙁 Thanks so much Cheyanne and have a great Cinco de Mayo!