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Irresistible Grilled Vegetable Fajitas

A vibrant mix of grilled bell peppers, onions, zucchini, and mushrooms wrapped in warm flour tortillas, topped with creamy guacamole and sour cream.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fajitas
  • 2 pieces Bell Peppers (1 red, 1 yellow), sliced thinly
  • 1 large Red Onion, sliced
  • 1 medium Zucchini, sliced
  • 1 cup Mushrooms (button or portobello), sliced
  • 3 tablespoons Olive Oil
  • 2 tablespoons Fajita Seasoning (store-bought or homemade)
  • 8 medium Flour Tortillas
For the Toppings
  • ½ cup Sour Cream for topping
  • 1 cup Guacamole for topping
  • 1 piece Lime, cut into wedges for serving

Method
 

Preparation
  1. Wash and slice the bell peppers, onions, zucchini, and mushrooms into thin slices.
  2. In a large bowl, toss the sliced veggies with olive oil and fajita seasoning until evenly coated. Allow to marinate for about 10 minutes.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Place the marinated veggies on the grill and cook for about 8-10 minutes, turning occasionally, until tender with char marks.
  3. While the veggies grill, warm the flour tortillas on the grill for about 1-2 minutes on each side.
Assembly
  1. Remove the grilled veggies from the grill and let them cool slightly.
  2. Spoon the grilled veggies into the center of the warm tortillas and add a dollop of sour cream and guacamole.
  3. Squeeze fresh lime juice over the filled fajitas and roll them up tightly.
Serving
  1. Serve the fajitas with lime wedges on the side and enjoy a delightful meal with family and friends.

Notes

Feel free to swap in other veggies like asparagus, carrots, or corn. Avoid overcrowding the grill for even cooking. Leftovers can be stored in the refrigerator for up to 3 days.