Here’s an easy fajita recipe using a blend of seasonings that you probably have on hand, along with an array of good veggies. Feel free to add your favorite protein as well. Just roast for 30 minutes and then place on grain-free tortillas (or your tortillas of choice) with your favorite toppings. There’s pico de gallo, avocado, lime, black beans, and any other fixings you like.
My favorite fajita toppings:
- pico de gallo (posted below)
- chopped fresh cilantro leaves
- avocado slices or cubes
- black beans
- lime wedges
If you want to add chicken to this mix, follow the instructions I added in the recipe notes, along with the measurements.
This recipe is great for leftovers, and you can never have too many toppings. You can make the tortillas ahead of time and store them in the refrigerator, as well as all the other toppings and fajita mix, and combine for a quick and easy meal.
For the tortilla recipe (posted below as well), which appears in 2 of my cookbooks and on this site, I’ve been using a non-stick pan. It is so much easier to fry the tortillas in a non-stick pan, flip them, and then just slide them off the pan and onto the plate.
Roasted Fajitas {quick & easy}
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons avocado oil or other high heat oil
- 3 bell peppers (red, orange, yellow) sliced into strips
- 1 red onion peeled and sliced into strips
- 6 crimini mushrooms sliced to lay flat
- 1 zucchini diced into chunks
Instructions
- Preheat oven to 425° F.
- Prepare a baking sheet by oiling it well, or use a non-stick baking mat.
- Add the chili powder, cumin, oregano, smoked paprika, and salt to a large bowl and blend with a fork.
- Add the veggies and oil, and blend well with a spoon or fork.
- Place the mixture on the baking sheet and bake in the oven for 30 minutes or until vegetables are just tender.
- Make tortillas and the fixings during the roasting time (or make them ahead of time and set aside).
- Place the fajita blend on top of a tortilla, along with toppings, and enjoy! Save leftovers in the refrigerator for a few days.
Nutrition
Tortillas {coconut flour}
Ingredients
- 2/3 cup egg whites about 4 large egg whites, or 8 tablespoons
- 2 tablespoons oil
- 1/4 cup dairy-free milk
- 1 tablespoon fresh lime juice
- 2 tablespoons coconut flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- In a bowl, whisk together the egg whites, 2 tablespoons oil, milk, and lime juice.
- Add the coconut flour, cumin, and salt; whisk until well blended. Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
- Heat the skillet over medium heat and add about 1 tablespoon of butter or oil.
- Once the skillet is warm, pour in about 2 tablespoons of batter to make a 4 to 5-inch tortilla.
- After a few minutes, when the edges and bottom are starting to brown and you can easily slip a spatula underneath, flip the tortilla to the other side.
- Transfer the tortilla to a plate and repeat with the rest of the batter. Place waxed apper or parchment paper between the tortillas. Serve, or cover and store in the refrigerator for up to a week or so.
Nutrition
Pico de Gallo {quick & easy}
Ingredients
- 1 large tomato, chopped into large pieces or 2 smaller tomatoes
- 1 small yellow onion peeled and chopped into large pieces
- 1 clove garlic peeled and chopped
- 1 tablespoon lime juice
- handful cilantro leaves
- slice jalapeño optional for heat
- salt and pepper to taste
Instructions
- Add all the ingredients to a food processor and pulse a few times. Alternatively, slice and dice the tomato, onion and garlic clove until small enough for a salsa blend.
- Serve chilled or room temperature.
- Cover and store in the refrigerator for several days.
Nutrition
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