July 5, 2010

Grilled Vegetable Fajitas

 
 
These colourful vegetable fajitas are sure to please the eye and palate of all your guests this summer.

1/4 cup lime juice
2 1/2 tsp cumin, ground
2 1/2 tsp chili powder
1/4 tsp cayenne pepper


1/2 lb asparagus spears, cut into inch pieces
1 medium sized red onion, cut into 1/2 inch thick chunks
1 medium red pepper cut into 1/2 inch thick chunks
1 medium zucchini cut into 1/2 inch thick slices

1 can of refried black beans
8 small gluten free tortillas*
tomato salsa * recipe below
guacamole * recipe below (optional)

Heat gas grill to medium-high, prepare charcoal grill with medium-hot coals or cast iron skillet with ridges (that’s what I use). In a bowl, stir in lime juice, cumin, chili powder and cayenne.

Place onion rings on a large plate, brush both sides with some of the lime juice mixture. Microwave on high for 1 minute. Set aside.

Place the remaining lime juice mixture into a large bowl. Put in all of the vegetables except the onions and coat them with the mixture. Take out and spray or brush on oil all over the vegetables including the onions. Grill all vegetables. When cooked place on a platter.

Put tortillas briefly on grill. Spread each with 2 Tbsp warm refried beans, then 2/3 cup mixed grill vegetables. Top with salsa and guacamole (optional). Fold in half. Repeat with remaining filling and tortillas then serve warm.

Tomato Salsa

3 cups fresh tomatoes, chopped
1/2 cup onion, chopped
1 Tbsp lime juice
1/2 tsp garlic, finely chopped
1/4 tsp hot pepper sauce

In a blender add all ingredients. Press chop button for a few seconds then stop and stir then do it once again. You want it to still be a little chunky and not totally smooth. Refrigerate and served chilled.


Spicy Guacamole (optional)

1 ripe avocado, peeled and pitted (reserve pit)
1/4 cup diced red onion

1 Tbsp fresh lime juice
1/2 tsp garlic, minced
1/2 tsp jalapeno chili, finely chopped
1/4 tsp salt or more to taste

Pinch of cayenne pepper

In a medium bowl add avocado, using the back of a spoon, mash avocado until creamy but textured. Add remaining guacamole ingredients and mix well. Add the pit to guacamole to prevent rapid browning.


* My favorite recipe for homemade gluten free soft tortillas:

http://www.glutenfreecookingschool.com/archives/gluten-free-casein-free-flour-tortillas/

I use oat flour instead of soy flour for my tortillas. 

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