Grilled Mushroom and Asparagus Fajitas Recipe

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There's nothing quite like the flavor of grilled asparagus, which lends itself perfectly to this terrific vegetarian fajita that also features grilled onions, red peppers, and mushrooms.
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  • 8 ounces baby bella mushrooms - sliced
  • 1 onion - cut into rings
  • 1 bunch asparagus - trimmed
  • 1 red bell pepper
  • olive oil to sprinkle over red pepper
  • grated cheese, sour cream, salsa, etc for condiments
  • 1 tablespoon yellow onion - diced
  • 2 cloves garlic - minced
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon cumin
  • 1/4 cup tomato - diced
  • 2 tablespoons cilantro - chopped
  • 2/3 cup rice vinegar
  • pepper - to taste
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • 2 tablespoons chipotle puree - see instructions
Container:shallow dish, grill pan
10 mins
15 mins
25 mins
  • Preheat a grill to medium.
  • Spray the grill pan or stir fry rack with a non-stick cooking spray.
  • Place on grill to heat it up.
  • Place all of the vegetables except the red pepper into a shallow dish.
  • Pour the chipotle dressing over the vegetables and allow them to marinate for 20-30 minutes. Toss to combine.
  • Cut red pepper in half, remove the seeds and sprinkle with olive oil. Place on the grill skin side down.
  • Pour the vegetables with the dressing into the grill pan.
  • Close the lid and allow them to saute for approximately 5 minutes, open lid and stir the vegetables and continue to grill until crisp tender, approximately 10 more minutes. Remove from the grill.
  • When the red pepper skin is charred, remove it from the grill to a cutting board to allow to cool. Peel away the burned outer skin and then slice the roasted pepper into julienne strips.
  • Place the tortillas on the grill just to heat through, approximately 30 seconds on each side.
  • Place a small amount of the vegetables with 4 spears of asparagus and the julienned red peppers onto a warmed tortilla.
  • Roll them up and enjoy.
  • ** To make the chipotle dressing, mix all dressing ingredients together in a medium mixing bowl. Whisk until competely combined. To make the chipotle puree, place on can of chipotle peppers in adobo sauce in a blender of food processor. Pulse until pureed. Refrigerate any unused portions for up to one week or freeze for later use.
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