Grilled Vegetable Fajitas

By Alqualonde

Ingredients

• 1 red pepper
• 1 green pepper
• 1 yellow onion
• 1 portabella mushroom
• 15-ounce can black beans
• 3 cloves garlic
• 3 tablespoons olive oil
• 3 tablespoons fajita spices (spice blend, not prepackaged packet with additives – or, make your own)
• 1 teaspoon kosher salt
• 12 corn tortillas
• Sour cream, for serving

Details

Adapted from acouplecooks.com

Preparation

Step 1

1. Wash the peppers, and clean the dirt from the portabella mushroom. Chop peppers, onion, and mushroom into strips (if not using a grill pan or basket, chop into larger pieces). Dice the 3 cloves garlic; set aside 1 clove.


2. In a large bowl, mix the vegetables with 2 cloves garlic, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon kosher salt (decrease the salt if the fajita spices contain salt).


3. Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, 1 tablespoon fajita seasoning, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.


4. Heat a grill to medium high. Place the vegetables in a grill pan and grill for about 10 minutes, until tender, turning occasionally. (If not using a grill pan, you can place larger vegetable pieces directly on the grill.)


5. When the vegetables are nearly done, place the bean packet on the grill to warm the beans, about 3 to 5 minutes. Remove the vegetables and bean packet from the grill, and serve with tortillas and garnish with sour cream.