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.

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Roasted Fajitas {quick & easy}

If you'd like to add chicken to this recipe, here goes: Add 1 1/2 pounds boneless, skinless chicken breasts, cut into strips. Increase the seasoning and oil marinade ingredients: 2 teaspoons of chili powder, 2 teaspoons of oregano, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 3/4 teaspoon salt, 3 tablespoons oil.

Coat the chicken as well as the veggies. Spread the mixture across 2 baking sheets.

Servings: servings

Calories: 93kcal

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

US Customary - Metric

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

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Tortillas {coconut flour}

Update 3/1/21: The best amount is 2 tablespoons of coconut flour. For some reason I had 1 tablespoon here, but in the recipe in my book I use 2 tablespoons and others have mentioned that 2 tablespoons works well.

You can bake these if you prefer. Preheat your oven to 400 degrees F/200 degrees C and line a baking sheet with parchment paper or nonstick baking mat. Pour the batter in the shape of cirlces on the sheet and bake for 15 minutes. Use a spatula to flip them midway, at about 8 minutes. You can make the tortillas about the same size by measuring each circle in tablespoons, making each circle 2 tablespoons of batter, and leave space between each tortilla.

If you find these too eggy (some comments), add more coconut flour, starting with 1 teaspoon.

Servings: servings

Calories: 71kcal

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

US Customary - Metric

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

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Pico de Gallo {quick & easy}

I prefer Roma tomatoes, but any ripe, sweet tomato will work here. In place of onion, try green onions or red onion for a change.

Servings: servings

Calories: 17kcal

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

US Customary - Metric

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.