Grillin’ Fajitas in the Summer


Grillin' Fajitas in the Summer

  • Servings: 3-4
  • Difficulty: very easy
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A vegan version of a family favorite ∼ fajitas. A perfect alfresco meal to serve in the cool summer evenings.


*make the guacamole and vegan cheeze sauce ahead of time, recipes are below
  • 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


Warm up the grill on medium heat
  1. Place the sliced veggies (peppers, onions, mushrooms) into a grill pan and season with salt, pepper, and cumin.
  2. Put the seasoned corn on the grill, turning after a few minutes.
  3. Cook the veggies and corn until softened, approximately 10-15 minutes on medium heat turning frequently.
  4. Take the veggies off the heat and place on the side.
  5. Put 6-8 small tortillas on the heat and flip over when warmed, stack on a plate and cover to keep warm and soft.
  6. Carefully cut the corn kernels off of the corn and add into the other veggies.
  7. 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.
  8. Serve warm.

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