I love me any meal that contains corn tortillas. Enchiladas, tostadas, tacos, fajitas. They all brighten my day considerably. When I discovered my gluten intolerance nearly three years ago, I thought Mexican food was out. I thought all those mid-day lunch burritos were gone, and in their place, the fixin's would lay naked on a plate for me to eat.
Boy, thank goodness I was wrong! I'm not saying that corn tortillas are a substitute for large wheat tortillas, but they sure do make being gluten-free a heck of a lot easier. I even had one made into a wrap for me at a restaurant a few weeks ago and it made me more than a little happy.
With all the delicious summer produce coming our way, I've been finding many fun ways to add more into my weekly menus. One of the best ways is by making stir fries. We've eaten more than our share of those. Another great way is by making fajitas. Peppers and onions are arriving in droves at our CSA every week, so making fajitas seemed the smartest option.
|I didn't actually end up using the squash in the recipe, but this was such a pretty picture that I kept it in here.|
1 T. olive oil
1 block of tempeh, cut into 1" cubes
1 small red onion, diced
2 cloves of garlic, chopped
1/2 t. liquid smoke
3/4 t. wheat-free tamari
Aardvark sauce to taste, optional (I poured in about 1 1/2 teaspoon)
1 pepper, chopped
- Pour the olive oil into a stovetop pan. Heat to medium, then add the onion and garlic to the pan. Crumble it up into small pieces and add it to the pan. Stir the mixture around until the onions start to soften.
- Pour in the liquid smoke, tamari, and Aardvark sauce (optional) and mix well. Keep stirring and cooking until the tempeh is nice and brown and the onions are completely caramelized.
- Add the peppers and saute them until they are soft. Serve warm on tortillas!