When I go out to dinner, I have a mental safe list of foods that I can usually eat with just a few simple modifications. Fajitas are on that list. By swapping the flour tortillas for corn, this is generally a safe option for me in a restaurant situation. It tends to be an expensive dish though, and I don’t end up ordering it all that often. Plus, fajitas are so easy to make!
One of my go-to, easy dinner recipes is vegetable fajitas. You can throw all kinds of vegetables and meats in them, you just need a few basic ingredients, and you can customize them to taste. The whole dish takes less than 20 minutes to make, so it’s great for busy weeknights. Plus, when you make them yourself, you control the ingredients, which means no sneaky marinades or icky seasonings that give you surprise glutenings!
Here is my very basic recipe for vegetable fajitas, which you can change to suit your taste.
(serves 2-3 as written, 4 if you add protein)
1 red bell pepper
1 green bell pepper
1 medium/large onion
1-2 tablespoons vegetable oil
½ teaspoon chile powder (I use ancho)
½ teaspoon garlic powder
juice of ¼ lemon or lime
salt and pepper to taste
If you want to add meat: add 1 cup sliced or shredded beef, chicken or pork (cook before adding the vegetables).
You can also add vegetarian “meat,” which is best cooked in with the vegetables so that it picks up some flavor. You may need to double the seasonings in the recipe to account for this. We used slices of leftover Quorn Roast (vegetarian and gluten-free, and sold as Turk’y Roast in the US) and it came out great!
Slice the peppers and onion into thin strips. Slice the mushrooms. Heat the oil over medium-high heat. When hot, add the onions and sauté for about a minute. Then add the rest of your vegetables and continue cooking. Stir often, as things will burn if you leave them sitting too long. When the vegetables are cooked through, add the seasonings and squeeze the citrus juice around over the vegetables (this will cause a nice sizzle.) Stir everything well to coat it all and shut off the heat. That’s it!
Serve with any or all of the following:
- gluten free flour tortillas (corn tortillas work too)
- shredded cheese
- shredded lettuce
- sour cream
- sides of beans and rice
We have added different vegetables to the mix, often just due to needing to use them up. Other vegetables that will work nicely in fajitas:
- shredded carrots
- zucchini / courgette
- yellow squash
Just remember to add more seasoning as your vegetable volume increases!
Have leftovers? You can make awesome breakfast burritos with leftover fajitas + scrambled eggs + cheese. They are also nice served hot over rice or fried potatoes. You can store the leftovers in the fridge for about two days. They never last that long in my house, though.
There you have it – one of the easiest dinners ever and a household favorite too. How do you like your fajitas? What’s your go-to weeknight dinner plan?