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Naturally Gluten Free Vegetarian Fajitas

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Vegetarian Naturally Gluten Free FajitasWell 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 1Start 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 2Once your veggies are chopped, put them onto a baking sheet and drizzle some olive oil over top. Toss to coat.

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

fajitas 4And 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 5So, 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 6Hello lovers! Your kitchen should smell divine right about now.

fajitas 7For 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 8After they’re piping hot, keep them in the paper towels until ready to assemble.

fajitas 9Feel 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 LatestAnd 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! Vegetarian Fajitas taste just as good and takes 30 minutes or less to whip up!
servings 4
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 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


  • 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.


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

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18 Responses
  1. Nella

    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!

  2. MEATLESS MONDAY- Recipe Ideas 2/4 | Xtreme Couponing With Dee Dee

    […] family?  It can be healthy for your family, as well as a way of saving money.  Leave me a comment!Vegetarian Fajitas By […]

  3. Megan Robison

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

  4. Carla @ Carlas Confections

    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!

  5. Judith Ginsberg

    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.

  6. Katie @ Blonde Ambition

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

  7. Heather | Heather Likes Food

    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.

  8. Lori @ RecipeGirl

    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.

  9. Cookin Canuck

    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!