Why you need these gluten and oil free fajitas
Wouldn’t you love to enjoy your tasty fajitas without heartburn afterward? How would you feel knowing after eating this amazing meal that your blood sugar will not spike and your cholesterol won’t skyrocket? My take on this popular dish will have you eating fajitas every week and not feeling guilty at all! Let me show you!
Whole Food Plant Based
When my husband and I got started on our whole food plant-based journey (read our story here) we wanted to be sure that we could still enjoy some of our favorite dishes without the added guilt of dairy, meat, sugar, and oil products that had made us feel awful. By eliminating the oil, I needed to find a liquid replacement and I found and fell in love with Bragg’s Coconut Amino Acids! I could drink this stuff straight, seriously! It is slightly sweet and subtly salty so I love to use it with all my cooking now!
The Spices
You can’t really screw up the spices for fajitas. Smoked paprika, cumin, chipotle pepper, chili pepper, garlic, and onion powder, salt, and you’ll also find sweet paprika. I had never heard of it until last week when I was trying my hand at some vegan “meat” balls for Thanksgiving that called for it. It’s a GAME CHANGER in my cooking I’m sure! Smoky and sweet. What a wonderful combination in one spice! Sweet paprika: get it here!
The Veggies (And Fruits)
Your typical veggies include broccoli, onions, mushrooms, bell peppers, and tomatoes. The perfectionist in me demands I correct myself and say that tomatoes and bell peppers are actually a fruit. Ok, I’m good now. You could use canned tomatoes but the flavor of a freshly roasted tomato can not be compared so fresh it was! If you like spicy, I would recommend throwing in some jalapeno pepper to roast as well! All these fruits and veggies are high in antioxidants, vitamins, minerals, and fiber so you can stuff your face and know you’re doing your body a favor! Now let’s talk about those amazing tortillas!
The Gluten Free Tortillas
My daughters are sensitive to gluten so not only are we whole food plant-based, but we are gluten-free also. I have found some really great gluten-free tortillas such as these ones from the La Tortilla Factory but this time I was feeling adventurous so I found this oat flour tortillas recipe on Pintrest to try out and we loved them! The ingredients are just water and oats; how easy is that? Simply blend them into flour, roll into balls, flatten into tortillas with a rolling pin and then fry until crispy! Are you hungry? I thought so! Let’s make it!
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Gluten and Oil Free Fajitas
Equipment
- Instant Pot
- Baking Sheet
- Parchment Paper
- Spatula
- Cutting Board
- Knife
- 1 Blender
Ingredients
Fruits and Veggies
- 1 head of broccoli
- 1 large yellow onion
- 8 oz cremini mushrooms sliced
- 1 large bell pepper sliced
- 1 large ripe tomato diced
- 1 ripe avocado sliced
- Cilantro for garnish
- 1 lime for squeezing
Spices
- 1/2 tsp salt
- 1/8 tsp chili pepper
- 1/2 tbsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp cumin
- 1/2 tsp chipotle pepper seasoning
- 1 tbsp coconut amino acids
- 1 tbsp gluten free reduced sodium soy sauce
- 3 tbsp water
Oat Flour Tortillas
- 2 1/2 cups old fashioned oats or oat flour
- 1 cup water
- 1 tsp salt
- 1 tsp garlic powder
Beans and Rice
- 2 cups dried black or one can of canned beans
- 2 cups dried brown rice
- 3 cups water or veggie broth for the beans
- 2 cups water or veggie broth for the rice
Instructions
Fruits and Veggies
- In a large mixing bowl, toss the chopped veggies with the spices.
- Spread onto parchment paper lined sheet and bake at 350 for 30 minutes stopping halfway to flip the veggies.
Oat Flour Tortillas
- While the veggies are roasting, blend the old fashioned oats and spices in a blender and blend until fine. Transfer to a mixing bowl.
- Slowly add water and sprinkles of flour until bread like dough is formed.
- Roll into a log and cut into 8 pieces. Cover with plastic wrap and let sit for 10 minutes.
- Then on a flat and floured surface, use your rolling pin to make into tortillas
- Bring a non stick frying pan to high heat. Cook until crispy. Approximately one minute each side
Beans and Rice
- To prepare the rice: Add 2 cups of rice rinsed well to the instant pot and 2 cups of water. Add 3 bay leaves and sprinkle salt, garlic powder, and cumin in. Cook on high for 20 minutes. Release pressure manually when finished for crispier rice.
- To prepare the beans: Add 2 cups of black beans to the instant pot and 3 cups of water. Add 3 bay leaves, salt, garlic powder, and cumin. Cook on high for 30min and allow to cool for 10 minutes before releasing the pressure.
Put it all together
- Mix your beans, rice, and veggies together and scoop into your tortilla. Add your toppings such as fresh jalapenos, salsa, vegan sour cream, or avocado. The tortillas will stay good covered in the fridge. Enjoy!