Vegetable Fajitas

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.

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