Grilled Vegetable Fajitas with Cheese and Refried Beans

Fajitas are a Tex Mex dish, rather than a traditional Mexican food. They consist of marinated, grilled meat served on a corn or flour tortilla. Fajitas used to be made with beef but now come in shrimp, chicken, pork and fish varieties. Today's modern fajita dish was called "tacos al carbon" in Mexico. The skirt steak cut of meat was traditionally used in this dish, since it was a cheap cut, which the ranch hands along the Rio Grande could afford. Skirt steak is really tough unless you marinate it for a long time, so better cuts of beef are used in today's fajita recipes.

Fajitas have changed a lot since the original, tradition Mexican recipe but they are still a very popular Mexican style dish, both to order in restaurants and make at home. Using grilled vegetables is a great way to make vegetarian grilled fajitas and you can use delicious veggies like bell peppers, asparagus, onion, squash, eggplant, zucchini and more.

Grilled vegetables recipes are very healthy and this grilled fajitas recipe is really tasty, whether you are a vegetarian or not. Remember that different vegetables have different cooking times, so add the denser, harder ones to the grill first. Use a grill basket for the bell peppers, if you have one.

A Grilled Fajitas Recipe with Fresh Grilled Vegetables

Ingredients -

16 oz can refried beans, warm
½ cup shredded Mexican cheese
8 small flour tortillas
1 yellow squash, sliced
1 zucchini, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 teaspoons chili powder
2 teaspoons ground cumin
3 tablespoons lime juice
⅛ teaspoon cayenne pepper
½ teaspoon salt
1 lb asparagus spears, trimmed
1 red onion, sliced

Preparation:

Preheat the grill.

Combine the cumin, lime juice, cayenne pepper, salt, and chili powder in a bowl and brush this mixture over the onion slices.

Microwave them on high for a minute, and then set them to one side.

Toss the onions with the rest of the prepared vegetables and the rest of the lime juice mixture.

Leave it to marinate for 30 minutes.

Grill the asparagus for 10 minutes, the onion slice for 8 minutes and the bell peppers for 10 minutes.

The squash will take about 6 minutes.

Heat the tortillas according to the directions on the pack.

Spread each tortilla with refried beans, then some of the vegetables and some cheese.

Fold them in half and serve hot.

(Serves 8)

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