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Grilled Veggie Fajitas with Easy Guacamole – vegetarian recipe
Stav Kogan

Grilled Veggie Fajitas with Easy Guacamole

Tender, smoky-charred peppers, onions, and mushrooms, all seasoned to perfection and wrapped in a warm tortilla. It's the ultimate crowd-pleasing, flavor-packed meal that brings the fun of a summer barbecue to your plate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 346 servings
Calories: 346
Ingredients Method Nutrition

Ingredients
  

  • For the Fajitas
  • 3 medium sweet peppers red, yellow, or green, sliced
  • 1 large onion, sliced
  • 2 tablespoons (30 ml / 1 fl oz) olive oil, divided
  • 2 teaspoons (8 g / 0.28 oz) fajita seasoning, divided
  • 3 cloves garlic, minced
  • 1 8-ounce / 225 g (7.9 oz) package fresh button mushrooms, halved
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch / 1.25 cm slices
  • 6 8-inch / 20 cm flour tortillas
  • 1 cup (113 g / 4 oz) shredded Monterey Jack cheese or vegan cheese
  • Snipped fresh cilantro, for serving
  • Salsa, for serving
  • Sour cream or vegan sour cream, for serving
  • For the Easy Guacamole
  • 1 ripe avocado, halved, seeded, and peeled
  • 1 tablespoon (15 g / 0.53 oz) sour cream or vegan sour cream
  • 1 tablespoon (4 g / 0.14 oz) snipped fresh cilantro
  • 2 teaspoons (10 ml / 0.3 fl oz) lime juice
  • 1/8 teaspoon (0.75 g / 0.03 oz) salt
  • 1/4 cup (45 g / 1.59 oz) diced, seeded tomato
  • 2 tablespoons (15 g / 0.53 oz) sliced green onion
  • For a heartier meal, add a can of rinsed and drained black beans or pinto beans to the pepper and onion packet before sealing.
  • No grill? Place the foil packets on a baking sheet and bake at 400°F / 200°C for 25-30 minutes, or until the vegetables are tender.

Method
 

  1. Prep the Veggie Packets: Take a large 36x18-inch / 90x45 cm piece of heavy-duty foil and fold it in half.
  2. In the center, combine the sliced sweet peppers and onion.
  3. Drizzle with 1 tablespoon / 15 ml of olive oil, 1 teaspoon / 4 g (0.14 oz) of fajita seasoning, and all the minced garlic.
  4. Toss to coat. Create a second foil packet of the same size for the mushrooms and zucchini.
  5. Drizzle them with the remaining 1 tablespoon / 15 ml of oil and 1 teaspoon / 4 g (0.14 oz) of fajita seasoning. For both packets, bring the long edges of the foil together and seal with a double fold, then fold and seal the short ends, leaving some space inside for steam to circulate.
  6. Wrap the stack of tortillas in a separate piece of foil.
  7. Grill the Peppers & Onions: Preheat your grill to medium heat, about 350-450°F / 175-230°C (450°F).
  8. Place the pepper and onion packet directly on the grill rack.
  9. Grill for 20 minutes, flipping the packet once halfway through.
  10. Grill the Zucchini, Mushrooms & Tortillas: About 10 minutes into the pepper packet's cooking time, add the mushroom-zucchini packet and the foil-wrapped tortillas to the grill.
  11. Grill for the remaining 10 minutes, flipping them once, until the vegetables are tender and the tortillas are warm and soft.
  12. Make the Easy Guacamole: While the veggies grill, prepare the guacamole.
  13. In a bowl, mash the avocado with the sour cream, cilantro, lime juice, and salt until it reaches your desired consistency. Gently stir in the diced tomato and green onion.
  14. Assemble and Serve: Carefully open the hot foil packets, watching for steam.
  15. Serve the sizzling vegetables family-style with the warm tortillas, shredded cheese, fresh guacamole, and any other desired toppings like cilantro, salsa, and sour cream.
  16. Slice all your veggies up to 2 days in advance and store them in an airtight container in the fridge to make assembly on grilling day super fast.
  17. Add a pinch of smoked paprika or a drop of liquid smoke to the vegetable packets before sealing to enhance that classic grilled, smoky flavor.

Nutrition

Calories: 346kcalCarbohydrates: 37gProtein: 12gFat: 18g

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