Naturally Gluten Free Vegetarian Fajitas

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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:

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!

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

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

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.

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!

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

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.

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

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

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.

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Naturally Gluten Free Vegetarian Fajitas

You won't notice anything different about these bad boys! Vegetarian Fajitas taste just as good and takes 30 minutes or less to whip up!

servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

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

US Customary - Metric

Instructions

• 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.

Nutrition

Calories: 342kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Sodium: 283mg | Potassium: 796mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1586IU | Vitamin C: 70mg | Calcium: 84mg | Iron: 3mg

Course: Dinner

Cuisine: Mexican

Keyword: Vegetarian Fajitas