Grilled Vegetable and Black Bean Fajitas

Grilled-Vegetable-and-Black-Bean-Fajitas

I’ve wanted to post my latest summer recipe for the grill (these easy grilled vegetable and black bean fajitas!) for a while.

I’m excited about this one because it’s packed with fresh summer goodness (like grilled zucchini and bell pepper, juicy tomato and creamy avocado) and, with a homemade Southwest-inspired spice blend, it’s super flavorful too.

And now that I’ve finally finished redesigning The Scrumptious Pumpkin site (until I find some new things to change tomorrow, and the next day, and the next…), I have the time to share!

Grilled-Vegetable-Fajitas

The grilled veggies and black beans in these fajitas are cooked in a grill basket and topped off with homemade salsa and slices of fresh avocado.

So they’re perfect for hot summer days – no heating of the stove top or oven needed!

Grilled-Veggie-and-Black-Bean-Fajitas

And with all the fresh ingredients – from yummy spices to creamy avocado to hearty black beans to zesty lime – these fajitas have a whole lot of flavor going on too.

Plus, this dish is clean, whole, and vegan, so it’s cholesterol free, low in saturated fat, and nutrient- and antioxidant-packed.

Here’s the recipe for Grilled Vegetable and Black Bean Fajitas:

Grilled Vegetable and Black Bean Fajitas
 
Author: 
Nutrition Information
  • Serving size: 6
  • Calories: 446
  • Fat: 15.8g
  • Saturated fat: 2.4g
  • Carbohydrates: 64.9g
  • Sugar: 4.8g
  • Sodium: 364mg
  • Fiber: 15.2g
  • Protein: 15g
  • Cholesterol: 0mg
Recipe type: Vegan Entree (a whole, clean recipe)
Total Time: 35 minutes
Prep: 25 minutes
Cook: 10 minutes

Yield: 12 fajitas, 6 servings (2 fajitas per serving)

Difficulty: Easy
Ingredients
For the Grilled Vegetable and Black Bean Fajitas:
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 organic zucchini, halved lengthwise and thinly sliced
  • 16 ounces organic black beans, drained and thoroughly rinsed
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons dried oregano
  • ¾ teaspoons cumin
  • ¾ teaspoons chili powder
  • 3 tablespoons extra virgin olive oil
  • Fresh Homemade Salsa (recipe below)
  • 1 avocado, pitted, peeled, and sliced
  • 12 organic whole wheat tortillas
  • Salt
For the Fresh Homemade Salsa:
  • 1 large tomato, diced
  • ¼ cup green onions (scallions), chopped
  • 1 clove garlic, minced
  • ½ jalapeño, seeded and finely diced
  • 3 tablespoons fresh cilantro, chopped
  • 1 lime, freshly squeezed
  • Salt
Instructions
For the Grilled Vegetable and Black Bean Fajitas:
  1. Prepare the grill for 375 degrees F.
  2. Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.
  3. Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.
  4. Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
  5. Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.
For the Fresh Homemade Salsa:
  1. To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.
Storage: refrigerate salsa in a covered, airtight container.
*I estimate approximate nutrition information using the Verywell Recipe Nutrition Calculator.

 

 

You May Also Enjoy:

Southwestern Salad with Crispy Chickpeas

Cilantro-Lime Avocado Rice Bowls

Grilled Vegetable Pasta with White Wine and Parmesan

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7 Comments

  1. August 7, 2014 / 12:53 pm

    Great recipe and great timing for it, now that all those veggies are available locally. I especially like that grill basket. Mine is flat and the vegetables tend to slide onto the charcoals.

    • Jen Elizabeth's Journals
      August 7, 2014 / 1:20 pm

      Yes, I planted my first garden this year, and the first veggies were ready to eat just a couple of weeks ago 🙂 Thanks for your comment.

  2. August 7, 2014 / 2:48 pm

    Ohhh these look delicious! I’d love to eat these outside on my picnic table right now! Too bad I’m juicing at the moment 😉

  3. August 7, 2014 / 3:33 pm

    These sound great! I’m supposed to be eating a high protein diet and I’m not a big meat eater so alternatives like this one are exactly what I need.

  4. August 7, 2014 / 6:40 pm

    These fajitas look fantastic, black beans are actually the best filling 😀
    Delicious looking lunch!

    Cheers
    Choc Chip Uru

  5. August 8, 2014 / 10:51 am

    Your vegetable black bean fajitas look really good!

  6. August 9, 2014 / 11:30 pm

    Oh yum! By the way, today I was reminded just how good you are at describing the process with words and pictures when I made a few mistakes making a recipe from a different blog. Your recipes and blog are great! Thanks for helping me make tasty, healthy good!