Veggie fajitas with mushrooms


  • 1 red bell pepper cut into ½ inch strips
  • 3 cups asparagus cut into 2 inch long pieces
  • 1 yellow onion cut into ¼ to ½-inch slices
  • 8 ounces cremini mushrooms or white button, cut into ½ inch slices
  • 1 Tablespoon + 1 teaspoon freshly squeezed lime juice
  • 1 Tablespoon + 1 teaspoon organic canola oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • Spritz oil spray optional
  • 16 small corn tortillas
  • 1 batch easy guacamole


  1. In a mixing bow al, combine the red pepper, asparagus, onion, and mushrooms. Lime juice, oil, ancho chili powder, cumin, paprika, and salt should be added to the vegetables in batches while tossing. while grilling Prepare your grill or oven with the lid on like it’s cooking chicken thighs roast potatoes.

To grill the fajitas

  1. Place the vegetables on a grill pan and cook for 5 to 7 minutes, or until just tender. Brush the vegetables with oil if they’re sticky. Place them in a grill basket. Depending on your basket, you may need to work in batches. Don’t crowd the veggies together. Make sure there’s enough room for all of them to come into contact with the grill basket so that they can get nicely browned.
  2. Toss the vegetables occasionally while grilling for 15-20 minutes to ensure even browning.
  3. Grill the corn tortillas, turning them over once or twice on each side, until they soften and acquire grill marks.
  4. Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.