Recipe of The Month: Back Eddy's Southwest Vegan Veggie Fajitas


Back Eddy's Seasoning on Southwestern Veggie Vegan Fajitas
Simple, healthy, and vegan? Yep, this recipe is for our non-meat-eating friends, and it’s so tasty that even the pickiest of carnivores will enjoy it. If you want to add a little extra umph, top with cheese (vegan, of course), salsa, and guac.




  • 2 bell peppers (orange, yellow, and/or red)
  • ½ medium red/purple onion
  • 1 lime
  • 2 jalapenos
  • 1 portobello mushroom
  • 1 tbsp oil
  • 2 teaspoons Back Eddy’s Southwest Seasoning
  • 6 small flour tortillas



STEP 1: Assemble your ingredients and preheat your grill to medium. Place a large cast iron pan on one side of the grill and clean the other side once it’s all heated up.


STEP 2: Remove the stem and seeds from the bell peppers and then slice them into 1cm pieces. Thinly slice the onion and place all the veggies in a large bowl.


STEP 3: Halve the jalapenos lengthwise. If you’re not looking for too much heat, remove the seeds and membrane. If you’re someone we still want to be associated with, leave the seeds and membranes alone.


STEP 4: Cut the lime in half and remove the stem from the mushroom.


STEP 5: Drizzle the oil over the veg mixture and add the seasoning; give it a good toss to coat, and then add the jalapenos and mushroom. Toss a little, just so the jalapenos and mushroom get a little bit of the good stuff.


STEP 6: Place the mushroom, jalapenos, and limes (cut-side down for the limes, everything else however you want; they’ll be flipped anyway) on the grill.


STEP 7: Transfer the pepper and onion mixture to the preheated pan and stir it up! Close the lid and let everything cook for about 5 minutes.

STEP 8: Stir up the peppers and onions and flip the mushroom and jalapenos. Remove the limes from the grill.


STEP 9: If the peppers are tender-crisp and the onions are nice and caramelized, you’re good to transfer them to the serving dish, too.


STEP 10: When the jalapenos start blistering and the mushroom is all juicy, they’re done. Take ‘em off the grill.


STEP 11: Slice up the jalapeno and mushroom, and then place them back on the serving dish with the other goodies. Toss it all around, mix it up, do your thing. Then squeeze the juice from one of the lime halves all over the veggies – toss again.


STEP 12: Serve up the grilled veg with warmed tortillas and keep the remaining half lime handy just in case anyone wants a little extra zing on their fajita. Enjoy!