Charring the veggies adds a smokiness to them and proves you don't need meat for this popular dish.
- 1 red pepper
- 1 green pepper
- 1 portabella mushroom
- 1 yellow onion
- 3 cloves garlic
- 3 tablespoons olive oil, divided
- 3 tablespoons fajita seasoning (spice blend, not prepackaged packet with additives), divided
- 15-ounce can black beans
- 1 teaspoon kosher salt, divided
- 12 corn tortillas
- Sour cream, for serving
Wash the peppers, and clean the dirt from the portabella mushroom. Slice the peppers, onion, and mushroom into strips (if not using a grill pan or basket, chop into larger pieces). Mince 3 cloves garlic; separate and set aside 1 clove.
In a large bowl, mix the vegetables with 2 cloves minced garlic, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon kosher salt (decrease the salt if the fajita seasoning contains salt).
Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the other clove diced garlic, 1 tablespoon fajita seasoning, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.
Heat a grill to medium high. Place the vegetables in a grill pan and grill for about 10 minutes, until tender, turning occasionally. (If not using a grill pan, place larger vegetable pieces directly onto the grill.)
When the vegetables are nearly done, place the bean packet on the grill to warm the beans, 3 to 5 minutes. Remove the vegetables and bean packet from the grill, and serve with tortillas and garnish with sour cream.