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5.0 from 36 votes

Fajita Veggies

Serve these rainbow fajita veggies as a side dish with any Tex Mex dinner, or make them a meal on their own! I love to stuff them into tortillas with guac, salsa, and pickled jalapeños.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 3 multi-colored peppers stemmed and sliced into strips
  • 3 portobello mushrooms stemmed and wiped clean
  • 1 red onion sliced into wedges
  • 2 tablespoons avocado oil
  • 2 garlic cloves chopped
  • ½ teaspoon chili powder more to taste
  • ½ teaspoon cumin
  • ½ teaspoon sea salt more to taste
  • Splash of balsamic vinegar
  • 2 limes sliced into wedges
  • freshly ground black pepper
For serving:
  • 8 flour or corn tortillas
  • Guacamole or avocado slices squeezed with lime
  • Pickled Jalapeños or sliced plain jalapeños
  • Diced tomatoes or Pico de gallo
  • cilantro
  • Tomatillo Salsa or Pineapple Salsa

Instructions

    Cup of Yum
  1. Heat a grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
  2. Arrange the peppers on a tray and the mushrooms and onion wedges on a separate rimmed plate. In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper. Drizzle 1 scant tablespoon of the mixture over the peppers and toss to coat. Drizzle the remaining marinade over the mushrooms and onions. Drizzle the mushrooms with a splash of balsamic vinegar and use your hands to coat the mushrooms on both sides.
  3. Grill the peppers in the cast-iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won’t char on the edges - cook them in 2 batches, if necessary. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side. Remove everything from the grill, using a potholder to remove the cast-iron pan. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder, to taste. Slice the mushrooms into strips and place on a serving dish. Transfer the onions and the peppers to a serving skillet or large platter.
  4. Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges for serving.