Teresa's Recipes
Sizzling Gluten-Free Vegetable Fajitas with Corn Tortillas
Experience the vibrant flavors of Mexico with these Gluten-Free Vegetable Fajitas. Each bite is a symphony of colorful, crunchy vegetables, served on warm corn tortillas, and topped with creamy avocado and fresh cilantro. Originating from the traditional culinary practices of Mexican ranch workers, this dish has been reimagined to be gluten-free, allowing everyone to partake in this delicious feast.
Ingredients
- 1 lime, cut into wedges Lime wedges
- 1/2 cup, finely chopped Fresh cilantro
- 1, thinly sliced Avocado
- 8 Corn tortillas
- 2 tablespoons Olive oil
- 2 cups, sliced Mushrooms
- 1, thinly sliced Yellow squash
- 1, thinly sliced Zucchini
- 1, thinly sliced Red onion
- 2, thinly sliced Bell peppers
- 2 tablespoons Gluten-Free Fajita Seasoning
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 15g
- Carbs: 35g
- Protein: 8g
- Sodium: 400mg
- Sugar: 6g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the bell peppers, red onion, zucchini, yellow squash, and mushrooms to the skillet. Sauté the vegetables until they are tender-crisp, about 5-7 minutes.
- Sprinkle the gluten-free fajita seasoning over the vegetables, stirring well to ensure they are evenly coated.
- In a separate skillet or in the oven, warm the corn tortillas according to the package instructions.
- Lay out the warm tortillas and evenly distribute the sautéed vegetables among them.
- Top each fajita with slices of avocado and a sprinkle of chopped cilantro.
- Serve the fajitas with lime wedges on the side for guests to squeeze over their fajitas to taste.
Tips
- For an added kick, consider adding a spoonful of gluten-free salsa or a sprinkle of gluten-free cheese.
- If you like your fajitas with a bit of protein, feel free to add cooked and thinly sliced chicken or beef.