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Vegetable Fajita Tostada Bowls
Vegetable Fajita Tostada Bowls are a mix between vegetable fajitas and crunchy tostadas. Fresh, healthy, filling, and ready in 20 minutes!
Servings 4
Calories 249kcal
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
Instructions
- 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
Calories: 249kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 406mg | Potassium: 524mg | Fiber: 6g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 71mg | Calcium: 55mg | Iron: 1mg