La GF Tortillaria: Gluten Free Vegetarian Fajita Recipe

fajita1.jpgfajitaness.jpgI’ve loved fajitas ever since I realized that many mexican restaurants will let you order them with corn tortillas instead of wheat tortillas. While a shared grill or cooking surface can be a problem with cross contamination in mexican restaurants, as wheat and corn tortillas are used indiscriminately, fajita tortillas are often warmed together in a tortilla warmer or other enclosed package, making them more likely to be a safe bread choice. In Boulder, Colorado, La Estrallita restaurant first introduced me to the vegetarian fajita. They had a dish with yummy fresh vegetables, caramelized onions, green peppers, and yummy mushrooms, sauteed in a hot cast iron pan. (And yes, it’s easy to burn yourself!) Interestingly, it seems that the fajita is not strictly a mexican dish, but rather, a tex-mex creation. “A fajita (IPA: /faJita/) is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla. Though originally only beef, popular [ingredients] today also include chicken, pork,shrimp [or vegetables!]. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. . . Use of the word fajita has evolved from the term for a cut of beef to include the cooking method (thus chicken fajita) and also to define the grilled strips of peppers and onions that usually accompany the meat.” (source: Wikipedia) You absolutely don’t need meat to make a delicious fajita, and one of my favorite easy, light meals is a fajita feast where everyone puts together their own fajita from ingredients on the table. Home made corn tortillas take this dish up a notch, but you can also use pre-packaged corn tortillas. Either way, it’s yummy. Also, dairy is completely optional. You can provide sour cream and cheese or leave it off, just garnishing with guacamole, pico de gallo, and fresh veggies, adding non-dairy sour cream if desired.

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In the mood for Mexican food? Here are some more Mexican inspired vegetarian recipes we’ve had at the Book Of Yum:
Dairy Free Cheesy Enchilada Recipe
Instructions for making homemade corn tortillas and Pico de Gallo recipe
Mexican Soup with Gluten-free Corn Dumplings
Enchiladas and Kalamata Greens

Vegetarian Fajita Recipe with Corn Tortillas
2 tbsp cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon fajita seasoning blend (Spice Harvest)
Fresh herbs to taste (thyme, oregano etc)
1/2 tsp cumin seeds
garlic salt to taste
salt and pepper to taste
1 teaspoon brown sugar

1 tablespoon peanut or other favorite oil
2 whole cloves garlic
1 white bit of a scallion, halved

Main Ingredients:
1 med/sm. red onion, sliced
2 portobello mushrooms, sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
minced garlic to taste

1/4 iceberg lettuce head, sliced
1 medium tomato, chopped

Heated vegetarian refried beans, if desired (for added protein)
Guacamole and sour cream, if desired
Corn tortillas, homemade and kept warm (or packaged, sniff)

Combine marinade ingredients in a large, wide bowl or casserole dish with main ingredient vegetables.

Heat oil in cast iron pan, add garlic and scallion until they turn brown, remove them from pan, leaving flavored oil. Throw in onion slices and let them sizzle in the pan and begin to caramelize. Then add portobello mushroom and let begin to soften. Turn as needed (but infrequently). Add red and yellow pepper and as it softens, toss in the minced garlic.

Serve fajita ingredients on table with plate of lettuce and tomatoes, with guacamole and sour cream (optional) if desired. Bring out your warmed corn tortillas and let everyone make their own. Yummy!

DH enjoyed this too!

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8 Responses to “La GF Tortillaria: Gluten Free Vegetarian Fajita Recipe”

  1. [...] Coming Soon: Posts On the Drawing Board Gluten Free Dining Adventures-Gluten Free Bakery and Coffee shop in Portland, Oregon La GF Tortillaria: Gluten Free Vegetarian Fajita Recipe Like Water for Onigiri 2: Vegetarian Sesame Spinach Onigiri Recipe The Gluten Free Vegetarian Grill: Grilled Kabocha and Sundried Tomato Almond Pate Gluten Free on the Road: Veggie Knish Recipe and GF Apple Turnover Recipe [...]

  2. This looks great. You have inspired me…I am going to try this. I am attempting to eat one vegetarian meal a week, and that is a hard thing for me, but I really think I would enjoy a vegetarian fajita, and not miss a thing. :)

    Although I love the Food for Life tortillas, I think they would work great with this.


  3. Looks yummy! I love fajittas with portabella mushrooms. You don’t happen to have a recipe for homemade guacamole, do you? I make it from scratch, but it’s just not quite right.


  4. Ay, chihuahua, Girlie! That looks so good!

    Hey – have you seen/got your hands on a Gourmet magazine from September 2007? (Sadly, October is out already, so I hope you have! Or maybe the library??) The September issue is loaded with great Latin American recipes from a wide range of places too. I hope you find a copy as I think you’ll like it too!


  5. My lunch with my Mom was inspired by this. I love to cook extra veggies, so when I grilled this week, I grilled up a bunch of eggplant and portabella mushrooms. We made up wraps with them and did all the fajita fixins. It was delicious. Thanks for the idea!!

  6. [...] Wednesday Chicken and Vegetable Fajitas (something like was Seamaiden made the other day at Book of Yum) [...]

  7. [...] This week the Gluten-Free menu swap is hosted by Angela’s Kitchen with a very seasonably appropriate theme ingredient of cranberries. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness. Menu: Monday: Mexican Chebe fajitas with refried beans and pepper saute [...]

  8. [...] Mexican Corn Tortilla Veg Fajitas with homemade [...]

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