Grillin’ Fajitas in the Summer

A vegan version of a family favorite ∼ fajitas. A perfect alfresco meal to serve in the cool summer evenings.

2 sliced bell peppers, I used a red and orange one
1 jalapeño thinly sliced
4 slices of onion
1 tbsp. olive oil
8 oz. sliced mushrooms (if your farmer’s market doesn’t have any, you can use a package of pre-sliced baby bella mushrooms)
2 cleaned and seasoned corn cobs (brush with olive oil and chipotle seasoning)
1 serving of easy to make guacamole with or without tomatoes: fork smashed guacamole recipe
6-8 small white corn tortillas
cilantro, sea salt, fresh ground pepper, cumin, salsa, or my easy vegan cheeze (just thin a little more to make it pour-able): Vegan Cheeze recipe
½ lime, juiced

Place the sliced veggies (peppers, onions, mushrooms) into a grill pan and season with salt, pepper, and cumin.
Put the seasoned corn on the grill, turning after a few minutes.
Cook the veggies and corn until softened, approximately 10-15 minutes on medium heat turning frequently.
Take the veggies off the heat and place on the side.
Put 6-8 small tortillas on the heat and flip over when warmed, stack on a plate and cover to keep warm and soft.
Carefully cut the corn kernels off of the corn and add into the other veggies.
Assemble the fajitas: Scoop the grilled veggies into the warm tortilla. Place a dollop of guacamole on top then garnish with a splash of lime, jalepeño, cilantro, salsa, black beans, pour-able vegan cheeze or any combination of toppings of your choice.
Serve warm.