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!
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!
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 complete, printable recipe for Grilled Vegetable and Black Bean Fajitas:
- 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
Prep: 25 minutes
Cook: 10 minutes
Yield: 12 fajitas, 6 servings (2 fajitas per serving)
- 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
- 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
- Prepare the grill for 375 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
*I calculate nutrition information at Calorie Count.
And for the step-by-step instructions…
…begin with these key ingredients.
Start by thinly slicing an onion and pulling apart and separating the rings.
Then quarter a bell pepper by setting it upright on the cutting board and slicing off each side around the stem (this makes it easy to discard the stem and seeds).
Then thinly slice each quarter.
And cut a zucchini in half lengthwise and thinly slice that too.
Then grab a can of black beans and drain and rinse them thoroughly.
Next, prepare the homemade salsa.
If you’ve wondering if it’s worth it to take the time to make salsa (versus using a jarred salsa), the answer I’ve found:
It’s so worth it!
While jarred salsa makes a very tasty condiment, homemade salsa can be the star of the show.
Begin by dicing up a large tomato.
Then slice up some green onions (scallions), which add a ton of delicious flavor to the dish.
Also mince up a bit of garlic.
And chop up some fresh cilantro.
Then squeeze all of the juice from a lime.
Last ingredient for the salsa: grab a jalapeño and chop off both ends.
Cut it into quarters lengthwise – this make it easy to slice off the seeds from the center (the seeds are too hot and spicy to eat).
Then very finely dice it up.
For a mild salsa, use just one quarter of the jalapeño.
Use about half of the pepper for a more spicy salsa.
Toss all of the salsa ingredients into a bowl, season with salt, mix it up, then set it aside.
Last, slice up an avocado.
Cut into the avocado lengthwise, rotating the knife all around the pit in the center.
After cutting all the way around, pull the avocado apart and scoop out the pit with a spoon.
Then slice it up and use the spoon to scoop the avocado from the skin.
Tip: Since avocado starts to brown as soon as it’s exposed to the air, squeeze some lemon or lime juice all over it to keep the slices vibrant green.
Then it’s time to get grilling! Prepare the grill for medium heat, about 375 degrees F.
Then grab a grill basket and, this is an important note, layer on first the onion, followed by the bell pepper, and finally the zucchini.
The onion should be closest to the grill because it takes the most heat to cook, while the zucchini takes far less heat to cook.
Season the veggies with salt and cook until they’re nicely softened.
Then add the black beans to the basket, season with additional salt, and cook until the beans are heated through.
Meanwhile, as everything is cooking away, prepare the spice mixture.
Grab a large mixing bowl and add garlic powder, onion powder, oregano, cumin, and chili powder.
Season with a pinch of salt.
Then slowly whisk in some extra virgin olive oil until everything is well combined.
This is the best technique I’ve found for the most flavorful grilled veggies:
Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl of oil and seasonings.
Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.
I love adding the seasoned oil after cooking, because it keeps the spices nice and fresh (as opposed to charring them on the grill), and it allows the veggies to soak in the oil (as opposed to losing most of the oil through the slots of the grill basket).
Finally, spoon plenty of the vegetable-black bean mixture onto whole wheat tortillas.
Top with heaping spoonfuls of the homemade salsa, add slices of avocado, and dig in!
The combo of crisp summer veggies, hearty black beans, zesty lime, and yummy spice from the Southwest seasoning make this dish special.
The only thing better than grilled fajitas that are this flavorful?
A clear summer evening and a comfortable table outside to enjoy them!
Share Your Tasty Creation!
Post a photo of your finished recipe with hashtag #thescrumptiouspumpkin.
And connect with me by following the_scrumptious_pumpkin on Instagram.
I love hearing from you and seeing the amazing dishes you create!
JOIN THE FREE CLEAN EATING CHALLENGE TO START YOUR NEW, HEALTHY LIFESTYLE!
What happens when you sign up for free:
- Three easy, delicious, seasonal, clean eating recipes are delivered straight to your inbox each Friday, so you’re set to plan your meals for the following week.
- All recipes include step-by-step photo instructions, plus options to print or save recipes and add recipe ingredients to a mobile shopping list.
- Get ready for more energy and a fit, healthy body with your new clean eating lifestyle!
Check Out More Delicious Vegetarian Recipes