These Roasted Poblano Shiitake Fajitas are extremely flavorful and healthy.  The roasted poblano adds a lovely smokiness while the shiitake mushrooms add substance to the overall dish.  The tortillas are the heroes of this dish.  They are corn and gluten-free yet they have the consistency of a combination of corn and flour tortillas.  

Roasted Poblano Shiitake Fajitas with Gluten-Free Tortillas [Vegan]

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Cooking Time



For the Gluten-Free Tortillas:

  • 1/2 cup White Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/2 cup Garbanzo bean flour
  • 1/2 cup Tapioca Powder
  • 1/4 teaspoon Sea Salt
  • 4 tablespoons vegan butter
  • 1 tablespoon chia seeds - ground
  • 7 tablespoons filtered water - divided

For the Fajitas:

  • 6 - 8 gluten-free tortillas - recipe below
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Poblano pepper - roasted - seeds removed and thinly sliced
  • 1 pound shiitake mushrooms - stems removed - thinly sliced
  • 1 yellow onion- cut in half - sliced into thin half rounds
  • 2 cloves garlic - minced
  • 3/4 teaspoon sea salt - to taste
  • 1/4 teaspoon Cumin
  • 2 cups pinto beans
  • Hot Sauce


For the Tortillas:

  1. In a small bowl, whisk together the water and the ground chia seed until it comes together. Set aside
  2. Whisk the flours and salt together well.
  3. Melt the butter and stir in.
  4. Mix in the chia egg with your hands.
  5. Preheat a cast-iron pan over high heat for a few minutes.
  6. Separate the dough into 6 - 8 balls.
  7. Roll the dough out on a lightly floured surface.  Roll thinly to about 1/8 inch.
  8. Gently flip onto the hot skillet. Flip the tortilla once it starts to bubble. About 30 seconds. Then cook for a few seconds more.
  9. Put the cooked tortilla on a plate and cover them with a towel to keep warm.
  10. Repeat with the other tortillas.

For the Peppers:

  1. Roast the poblano on top of the stovetop burner over medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes or longer in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
  5. Cut into thin strips. Set aside in a medium-sized bowl.

For the Onions and Mushrooms:

  1. Heat a large skillet over medium heat.
  2. Add a tablespoon of olive or coconut oil, cumin and a 1/2 teaspoon salt. Add the onion and garlic, then saute until soft and slightly caramelized.
  3. Add to the bowl with the poblano. Set aside.
  4. Add the mushrooms and 1/4 teaspoon of salt to the skillet and saute until all the moisture is removed. About 15 minutes.
  5. Add the onions and poblano and remove from heat. Set aside until you're just about to serve. You will want to heat them up after the tortillas are done.


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