Naturally Gluten Free Vegetarian Fajitas

Vegetarian Naturally Gluten Free Fajitas Well hello again! Happy Thursday! Pretty sure my appetite has increased three fold since my last blog post because I feel it necessary to consume everything in sight. My child is growing like a weed. A very very cute weed. I also think he might come out looking a little tan because all I seem to crave these days is Mexican food! Salsa smothered on everything is how I roll. So, in an effort to make healthy Mexican I made these fajitas for lunch last week. And then made enchiladas for dinner. Not. Even. Kidding.

These are pretty figure friendly and are done in 20 minutes I think… or closer to 30 if you have a toddler who absolutely NEEDS your attention all the live long day. This baby brother of hers is going to be a rude awakening. LOL.

So, if you’re on the gluten free train, use the corn tortillas and definitely try my wet paper towel trick so you don’t have to fry them {see below}. If you’re not doing gf, just use what you prefer! And if you’re insane {like my husband} melt a bunch of cheese in between two tortillas and fill that baby up with fajita goodness. It rocked my world, incase you were wondering.

Here’s how you make ‘em:

fajitas 1 Start by washing and slicing your veggies: I used peppers, onions and portobello mushrooms. This is a great way to use mushrooms and deceive people! They taste nothing like mushrooms when they’re all cooked up! Cross my heart!

fajitas 2 Once your veggies are chopped, put them onto a baking sheet and drizzle some olive oil over top. Toss to coat.

fajitas 3 Now you can mix up a few spices in a small bowl and toss those in with the veggies too.

fajitas 4 And feel free to splash on a little hot sauce. Did I mention my tolerance for spicy food and also increased? It’s a weird and delicious new world. I know…I’m REALLY living on the edge.

fajitas 5 So, once your veggies are lubed and seasoned, throw those into a 500 degree oven for 8-10 minutes or so. You want the edges dark!

fajitas 6 Hello lovers! Your kitchen should smell divine right about now.

fajitas 7 For those corn tortillas, I like to wrap a stack of them in damp paper towels and microwave for 30 seconds to a minute depending on how strong your microwave is.

fajitas 8 After they’re piping hot, keep them in the paper towels until ready to assemble.

fajitas 9 Feel free to chop up some avocados, tomatoes and anything else you’d like with your fajitas! Mmm….so tasty :) LOVE avocado.

Vegetarian Naturally Gluten Free Fajitas from Lauren's Latest And voila! Stack everything up in a tortilla and eat! SO yummy and totally filled my craving….until dinner.

So, there you have it! Super simple, naturally gluten free fajitas! Give these a whirl tonight! Enjoy.

Naturally Gluten Free Vegetarian Fajitas

You won't notice anything different about these bad boys! Tastes as good as normal fajitas and takes 30 minutes or less to whip up!

Yield: 4 servings

Prep Time: 20

Cook Time: 10

Total Time: 30

Ingredients:

1 onion, sliced
1 green bell pepper, washed seeds removed and sliced
1 red pepper, washed, seeds removed and sliced
2 portobello mushroom caps, washed and sliced
3 tablespoons olive oil
1 tablespoon cumin
1/2 tablespoon chili powder
1 teaspoon garlic powder
salt & pepper, to taste
pinch red pepper flakes {optional}
hot sauce, to taste {optional}
8-16 corn tortillas
any desired toppings: avocado, tomatoes, salsa, sour cream, cilantro

Directions:

Preheat oven to 500 degrees.

On a large baking sheet, toss veggies with olive oil. In small bowl, combine dry seasonings together and sprinkle over top veggies. Sprinkle hot sauce over top if desired. Toss again to coat veggies evenly in seasonings. Bake 7-10 minutes or until edges get slightly crispy and dark. Remove from oven.

Wrap corn tortillas in damp paper towels and microwave 30 seconds to 1 minute or until hot and pliable.

To serve, place filling into warm tortilla and top with any desired toppings.

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17 Responses to “Naturally Gluten Free Vegetarian Fajitas”

  1. #
    1
    Purabi Naha — January 10, 2013 at 1:14 am

    This is such a yummy dish! I loved tortilla wraps and your’s look delicious!

    Reply

  2. #
    2
    Cookin Canuck — January 10, 2013 at 5:33 am

    Well, I don’t have a preschooler pulling at my pant leg and a baby in my belly (but I remember those days very well), but I would be proud to put these fajitas in front of my family. Great recipe, Lauren!

    Reply

  3. #
    3
    Lori @ RecipeGirl — January 10, 2013 at 7:58 am

    Looks great! You might want to note that not all corn tortillas are gluten-free, only certain brands! I love that you’re working on a gluten-free month.

    Reply

  4. #
    4
    Heather | Heather Likes Food — January 10, 2013 at 8:04 am

    Yum! I love using portabello mushrooms in place of meat. I think I’m ready for a plate of these now… and it’s only 8 am.

    Reply

  5. #
    5
    Katie @ Blonde Ambition — January 10, 2013 at 9:58 am

    Fajitas and tostadas are my favorite weeknight meals :) Love that you roasted the veggies rather than sauteeing them! Sounds like a winner!

    Reply

  6. #
    6
    Judith Ginsberg — January 10, 2013 at 2:48 pm

    These sound so easy and since my husband is on WW I love that you roasted the vegetables instead of frying. A side of black beans and you have a complete meal.

    Reply

  7. #
    7
    Jenny @ BAKE — January 11, 2013 at 3:03 am

    This recipe sounds incredible! I’ve been looking for an easy mexican spice mix I can’t wait to try this one!

    Reply

  8. #
    8
    Shaina — January 11, 2013 at 4:10 am

    These sound great. I love portobello mushrooms!

    Reply

  9. #
    9
    Carla @ Carlas Confections — January 11, 2013 at 11:09 am

    OH. EMM. GEEEEEE! I want these so bad right now! And I had no idea how easy they are to make! My hubs LOVES fajitas. Now there is no excuse not to make them. Mexican food is seriously the best though isnt it?! Im obsessed!

    Reply

  10. #
    10
    Julia — January 11, 2013 at 11:50 am

    I love fajitas–they can be so healthy and the whole family loves them. Great recipe!

    Reply

  11. #
    11
    Erika @ The Hopeless Housewife — January 11, 2013 at 6:31 pm

    So bright and delicious.

    Reply

  12. #
    12
    wilfai0210 — January 15, 2013 at 9:52 am

    wondering if some salmon roasted up with the peppers would work.

    Reply

    • Lauren — January 15th, 2013 @ 2:23 pm

      Yes, that should work!

      Reply

  13. #
    13
    Megan Robison — January 29, 2013 at 11:22 am

    Made these last night and they were delicious! Satisfied even the hungriest eater ever (my boyfriend) with leftovers for me for lunch. Thanks!

    Reply

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    14
    Nella — March 4, 2013 at 1:12 pm

    I dont know if your is- but not all garlic powder is gluten free. Many of them in fact contain somethingorother long chemical powders that are a gluten compound. Make sure to check this prior to using if you eating gluten free for health reasons!

    Reply

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