Sad news in the IGE household (I mean, not really, don’t panic!) Ben got a new job (hooray!) but is no longer working mere steps away from our favorite Mexican restaurant in town, Monterrey. This is how obsessed I am with the place. My joy for Ben is being slightly overshadowed by the fact that I no longer have an excuse to enjoy the city’s best chips, salsa, guacamole (so garlicky, so good,) and fajitas any time Lincoln and I just “happen to be in the area” during lunch time, which, let’s be real, is all the time.
I mean, Monterrey is now a grand total of 10 minutes out of the way, but sniff! it just seems so far away. What is my life coming to? Speaking of, yesterday I used a pink, $1 store chip clip to pull my hair into a ponytail because I didn’t want to go upstairs to get a ponytail holder. It’s true. Also, am I the only person on earth watching Last Man on Earth on FOX? Ben said his eyes were going to bleed if I made him watch another episode but I’m really digging it! Kristen Schaal is uncomfortably hilarious and I giggle throughout the entire 30 minute episode. Which, how refreshing are 30 minute episodes of TV?
HELLO, Vegetable Fajita Tostada Bowls! Because Fridays deserve a festive recipe like this bowl of goodness which combines many of Ben’s and my Monterrey favorites like chips and salsa, guacamole, tostadas (<– Ben’s jam) AND fajitas into one delicious dish.
Blue corn tortilla chips are combined with fresh lettuce, warmed refried beans, seared fajita vegetables, and a mountain of guacamole and salsa, plus a sprinkling of fresh cilantro. It’s crunchy, sizzling, bright, and fresh – these bowls are fantastic and super easy to make at home.
Part fajitas, part tostada, and part salad, these Vegetable Fajita Tostada bowls are f-i-l-l-i-n-g and so flavorful. I don’t know about you but I’ve tried 5+ recipes for fajitas at home and they’re all so…complicated, and honestly taste nothing like my favorite restaurant’s version. My fajita veggies are simple. Sliced green bell peppers and sweet onions are seasoned with garlic powder, cumin, salt, pepper, and a squeeze of fresh lemon juice then seared until caramelized and lightly charred. Thaz it. So simple, so good. You must try this dish!
I forgot to mention that this meal takes less than 20 minutes to make! All you need to do cooking-wise is sear the fajita vegetables. That’s just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred. You know how you can always hear and more importantly smell fajitas before they get to your table? Prepare to get the restaurant experience at home!
Once the vegetables are seared and cooling, divide fresh lettuce between four bowls.
Next, slightly warm 1/2 cup refried beans. I used vegetarian beans to keep this dish vegetarian, but use whatever you like. This is also a good time to mention that this “recipe” is more of a guideline. If you want to add more beans than I’ve listed (and guacamole and salsa for that matter,) go for it! :)
Next add a handful of blue corn tortilla chips to each bowl along with fresh guacamole, salsa, chopped cilantro, and the sizzling fajita vegetables. Grab a fork and dive in!
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Vegetable Fajita Tostada Bowls
Description
Vegetable Fajita Tostada Bowls are a mix of vegetable fajitas and filling tostadas. Fresh, healthy, and ready in 20 minutes!
Ingredients
- 4 Tablespoons grapeseed or vegetable oil, divided
- 2 green bell peppers, sliced thin
- 1 sweet onion, sliced thin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- salt and pepper
- 1/2 lemon
- 5oz mixed greens
- 1/2 cup canned refried beans, slightly warmed
- 1/2 cup salsa
- 1/2 cup guacamole
- blue corn tortilla chips
- chopped fresh cilantro
Directions
- Preheat 2 Tablespoons oil in a large cast iron or heavy bottomed skillet over medium-high heat until just beginning to smoke. Add half the green bell peppers, half the onions, half the garlic powder, and half the cumin, season with salt and pepper, and then squeeze in some fresh lemon juice. Turn heat to high then shake the skillet to get vegetables into an even layer, and then then let sit and sear until browned. Continue to saute, stirring the vegetables every now and again, until tender and caramelized/evenly charred. Remove vegetables to a plate then repeat with remaining 2 Tablespoons oil, vegetables, and seasonings, turning heat down a touch if vegetables begin to burn.
- Divide lettuce between bowls then top with 1/4 of the fajita vegetables, 2 Tablespoons each warmed refried beans, salsa, and guacamole, a handful of blue corn tortilla chips, and lots of fresh chopped cilantro.
Notes
- This is a very loose recipe so if you want to add more refried beans, salsa, or guacamole - go for it!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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.
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