There’s nothing quite like the smoky smell of firing up a charcoal grill on a summer evening. At our house, you’re just as likely to find vegetables on the grill as meat or fish. Dressed up as a fajita, these mushrooms can hold their own against steak. Nestled with grilled peppers and onions in a soft corn tortilla, their juicy, meaty texture is hard to resist, even for self-proclaimed mushroom haters. We serve them with grilled pinto beans for additional protein, which can be warmed alongside the vegetables in a separate foil packet.
Ingredients
FOR THE FAJITAS
- 4 medium portobello mushrooms (about 12 ounces)
- 1 medium red onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 poblano pepper
- 3 medium garlic cloves
- ¼ cup lime juice (2 limes)
- 1 tablespoon cumin
- 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)*
- 2 teaspoons kosher salt
- ¼ cup extra-virgin olive oil
FOR THE PINTO BEANS
- 1 15-ounce can pinto beans
- 1 small or ½ medium white onion
- ½ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 12 corn tortillas
- Sour cream, for serving
How to Make It
- Heat a grill to medium high.
- Prepare the vegetables: Brush any dirt from the mushrooms, remove the stems, and slice them into long thin strips. Peel and thinly slice the red onion. Remove pith and seeds from the bell peppers and poblano pepper and thinly slice. Place the mushrooms, onion, and peppers together in a large bowl.
- Peel and mince the garlic. Juice the limes. In a small bowl, whisk together the garlic, lime juice, cumin, adobo sauce, kosher salt, and olive oil. Pour the mixture into the bowl of vegetables and mix with your hands to ensure all are thoroughly coated.
- Prepare the beans: Drain the beans (no need to rinse). Peel and thinly slice the white onion. Prepare a piece of aluminum foil 16 inches long; place the beans and onion on the foil and mix with the kosher salt and olive oil. Fold up the sides of the foil and seal it tightly into a packet.
- Grill the vegetables and beans: Fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray. Place the foil tray on the hot grill and pile the vegetables on top, noting that the vegetables cook down significantly as they grill so they’ll form a large mound at first. Grill the vegetables for 15 to 20 minutes, stirring occasionally, until tender and slightly charred. While the vegetables cook, place the bean packet on the grill and grill away from the main heat source until the vegetables are done.
