Veggie fajitas on platter with red napkin.
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5 from 1 vote

Veggie fajitas with mushrooms & asparagus

Why should veggie burgers get all the love? Vegetables are amazing on the grill too. The fire intensifies their flavors. Plus, they're so fresh, easy, and fast to make. Ready in 30 minutes! Makes 16 veggie fajitas.
No grill? No worries! I have oven & grill pan directions too.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Mexican, Vegan
Keyword: gluten free, grill, sheet pan, vegetable
Servings: 8 people
Calories: 164kcal
Author: Cadry Nelson

Ingredients

  • 1 red bell pepper cut into 1/2 inch strips
  • 3 cups asparagus cut into 2 inch long pieces
  • 1 yellow onion cut into 1/4 to 1/2-inch slices
  • 8 ounces cremini mushrooms or white button, cut into 1/2 inch slices
  • 1 Tablespoon + 1 teaspoon freshly squeezed lime juice
  • 1 Tablespoon + 1 teaspoon organic canola oil or other neutral tasting oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Spritz oil spray optional
  • 16 small corn tortillas
  • 1 batch easy guacamole
  • Cilantro for garnish, optional

Instructions

  • In a large mixing bowl, combine the red bell pepper, asparagus, onion, and mushrooms. Pour on the lime juice, oil, ancho chili powder, cumin, paprika, and salt. Toss until the vegetables are evenly coated. Set aside and let the vegetables marinate while the grill, grill pan, or oven heats.

To grill the fajitas

  • Heat an outdoor grill to 500 to 600 degrees. Spritz your grill basket with oil if it's prone to sticking. Move the vegetables to a grill basket. Depending on your basket, you may need to work in batches. Don't overcrowd the vegetables. Make sure there's room for all of them to come into contact with the grill basket for ideal browning.
  • Grill the vegetables for 15-20 minutes, tossing occasionally for even browning. 
  • Grill the corn tortillas on the grill grates for about 3 minutes on each side, until they soften and get brown grill marks.
  • Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.

OR to cook the fajitas on a grill pan

  • Bring a non-stick grill pan to a medium high heat. Spritz the pan with oil if it's prone to sticking. Add vegetables to the grill pan, being careful not to overcrowd. If it's too crowded, they won't brown as nicely. Cook in batches, if necessary.
  • Grill the vegetables for 15-20 minutes, stopping occasionally to stir the vegetables for even cooking.
  • Bring a separate skillet to a medium heat. Warm each tortilla in the skillet for a couple minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.
  • Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.

OR to roast the fajitas

  • Heat the oven to 425 degrees. Line two baking sheets with parchment paper. Divide the vegetable mixture evenly between the two baking sheets, and spread the vegetables across them, being careful not to overcrowd. The vegetables shouldn't be touching, so that they roast instead of steam.
  • Roast the vegetables for 15-20 minutes, stopping once about half way through to toss the vegetables. 
  • During the last three minutes of roasting, put the corn tortillas on the oven racks and cook for 3 minutes to warm them. If you don't have room in the oven, bring a separate skillet to a medium heat. Warm each tortilla in the skillet for a couple minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.
  • Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.

Nutrition

Calories: 164kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Sodium: 177mg | Potassium: 391mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1045IU | Vitamin C: 23.6mg | Calcium: 65mg | Iron: 2.2mg