Vegetable Fajita Tostada Bowls are a mix between vegetable fajitas and crunchy tostadas. Fresh, healthy, filling, and ready in 20 minutes!
Got a craving for Tex-Mex that you need to satisfy, but on the lighter side? Vegetable Fajita Tostada Bowls to the rescue!
Fresh lettuce is topped with creamy pinto beans, seared fajita vegetables, a mountain of guacamole, blue corn tortilla chips, and salsa in this crunchy and fresh take on fajitas meets tostada meets salad.
So simple and so good — you must try this dish!
Start by searing the the fajita vegetables.
That’s thinly sliced green bell peppers and onions seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice then sizzled in oil until caramelized and lightly charred.
Once the vegetables are seared and cooling, divide fresh lettuce between four bowls.
Top the lettuce with the sizzling fajita veggies plus my Easy Pinto Beans, a handful of blue corn tortilla chips, guacamole, salsa, and chopped cilantro.
Grab a fork and dive in!
Equipment
Ingredients
- 2 Tablespoons vegetable oil, divided
- 2 green bell peppers, seeded then sliced thin
- 1 sweet onion, sliced thin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- salt and pepper
- 1/2 lemon
- 5 oz mixed greens
- 1 recipe Easy Pinto Beans
- 1/2 cup salsa
- 1/2 cup guacamole
- For serving: blue corn tortilla chips, chopped cilantro
Directions
- Heat 1 Tablespoon oil in a large cast iron or heavy bottomed skillet over high heat. Add half the peppers and onions then let sit undisturbed until seared on the bottomw, 2 minutes. Add half the garlic powder and cumin, season with salt and pepper, then squeeze in a drizzle of fresh lemon juice. Stir to combine then continue to saute, stirring often, until vegetables are crisp-tender and caramelized, 3-4 more minutes. Remove vegetables to a plate then repeat with remaining Tablespoon oil, vegetables, and seasonings, turning heat down if needed to prevent burning.
- Divide lettuce between bowls then top with 1/4 of the fajita vegetables, 2 Tablespoons each easy pinto beans, salsa, guacamole, a handful of blue corn tortilla chips, and lots of fresh chopped cilantro.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is a great vegetarian build-your-own supper, very tasty. It would have been great when my kids were little, but with just me and my husband and our grown son, we could have it spicier.
I made salsa cruda with fresh tomatoes. I forgot about the greens so we had it on some leftover rice.
Sounds incredible, Carolyn!! Thank you so much for your feedback and recipe rating!
I didn’t have any refried beans in the pantry one time so I substituted black beans. Tastes great either way!
Awesome!! Glad you could make it work with what you already had on hand!
I loved how fresh and flavorful this meal was! It was easy to put together, colorful, and I look forward to having it for work lunches this week.
Made these for the first time, and we loved them! Didn’t miss having meat at all! Thanks for a great recipe!
I don’t usually write but I feel like you should know when one of your recipes becomes a staple in someone else’s home. My husband and I love this meal. It is in the routine of recipes and a great go-to. Healthy, fresh, quick, great flavors! Thanks! (it must be IGE week because last night I made your Farmers Market Skillet – another fave of ours)
That is so great!! Glad you could add a fresh and healthy meal into your weekly rotation. :) Thank you so much for the wonderful feedback!
Thanks for the filling, healthy and veggie recipe! Always happy to see vegetarian recipes on IGE – I know they’ll always be delicious and omnivore-approved!
Thanks for the filling, healthy and veggie recipe! Happy to see vegetarian recipes on IGE :)
I’m with ya on the Last Man on Earth! So funny, but I kinda hate Phil, he’s so mean! But I keep watching cause it’s so silly! And I keep thinking of things that wouldn’t be that way if almost everyone was gone….like the yards aren’t overgrown (yes I know he’s in Tucson, but still, things would be raggedy after a year). And why would you stay in Tucson?? Ugggh, that would be misery with no air conditioning!
Made this last night!
It was so delicious!!!!!!!!!
Perfect Sunday night – I don’t feel like cooking meal!
I was nervous about making this for husband but he loved it. I did add mushrooms and shredded chicken (I usually have some precooked frozen on hand) which was delicious and it was still quick.
This looks so amazing and so tasty. Pinned for sure, and definitely going to try. Your pics are great ! :-)