Let me start with a disclaimer: I do not have a position on the corn vs. flour tortilla debate (corn). Both are delicious (corn), and both work well as fajita wrap.
Whether you’re a meat eater or a non-meat eater, you’ll love these. If you’re dairy-free, you’ll want to use vegan sour cream, but the rest is safe.
These fajitas are vegetarian, gluten-free, diabetic-friendly, and flexible! Just use whatever veggies you have on hand. You will need some color of bell pepper, tomato, garlic, and onion; but you won’t need salsa.
Start with the basics, and just pile on anything that sounds good.
Okay, maybe not everything in the veggie drawer works, but don’t be afraid to get creative.
Grilled Veggie Fajitas
- Flour or Corn Tortillas (Use gluten-free corn tortillas, if you cannot have gluten)
- Bell Peppers
- 1 Large Yellow Onion
- 1 Medium-Sized Lime
- 1 Garlic Clove
- Vegetable Oil
- 1 Teaspoon of Kosher Salt
- 1 1/2 Teaspoon of Crushed Black Pepper
- 1/2 Teaspoon of Oregano
- 1/2 Teaspoon of Cumin
- 1/4 Teaspoon of Chili Powder
- Lite or Low Fat Sour Cream or Vegan Sour Cream
- Any Other Seasonings You Like in Your Fajitas – Cilantro, Jalapenos, Cheese, Chipotles, etc.
- Any Veggies or Fruits You Have on Hand – Carrots, Avocados, Zucchini, Apples, Asparagus, etc. (Avoid things that don’t grill well or keep more delicate items, like avocado, raw)
- Peel onions and garlic. Slice the ends off of the garlic clove, and then slice it into thin slivers length-wise. Slice onion into thin circles, and then slice them into half circles.
- Wash your veggies, and cut them into large, flat, easy-to-grill pieces. You can cut them into smaller strips easily before building your fajitas.
- Liberally paint your grill with vegetable oil. This keeps things from sticking and burning and makes clean up easier.
- Turn heat to medium/high, and grill tortillas for 3-5 minutes per side until grillmarks are visible. Set tortillas aside, and turn grill to medium/low.
- Add salt, pepper, oregano, cumin, and chili powder to a large bowl and drizzle with 1 tablespoon of vegetable oil. Whisk until well blended.
- Dip onion half-circles into mixure on each side and place them on the grill.
- Turn onions over after 2 minutes, allowing them to fall apart. Grill them for about 5 minutes, tossing frequently with tongs, until they are soft and translucent and just starting to brown around the edges. Remove them and set aside.
- Toss veggies in the oil and seasoning mix until well coated, and place them on the grill, turning the heat up to medium. Add the garlic slivers to the grill as well. Watch the veggies closely, as some may cook faster than others. Garlic cloves need to cook 3 minutes per side, but tomatoes need less than 1 minute per side.
- Once all of your veggies are done, slice them into thinner strips to fit into fajitas, and fill the tortillas with veggies, onions, and additional seasonings. Dice grilled garlic and sprinkle into veggies. Add a squeeze of lime juice and a dollop of sour cream, and wrap up the fajitas, starting at the bottom.