Ingredients
For the Fajita Vegetables
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Juice from 1/2 lime
For the Bowls
- 4 large tostada shells (or use baked corn tortillas)
- 1 cup cooked rice (brown or white)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup salsa
- 1/2 cup guacamole
- 1/2 cup shredded Mexican cheese blend (or your favorite cheese)
- Sliced avocado, for garnish
- Fresh cilantro, for garnish
- Sour cream, for garnish (optional)
Instructions
1. Prep and cook the veggies
- Heat olive oil in a large skillet over medium-high heat.
- Add the onions and bell peppers and cook, stirring often, until softened and slightly charred, about 5-7 minutes.
- Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another minute until fragrant.
- Remove from heat and squeeze the lime juice over the vegetables.
2. Warm the beans: While the veggies cook, heat the black beans in a small saucepan over medium heat until warmed through.
3. Assemble the tostada bowls
- Place a tostada shell on each plate (or use lightly crisped corn tortillas).
- Divide the rice evenly among the tostadas.
- Top with warm beans, fajita vegetables, salsa, guacamole, and cheese.
- Garnish with avocado slices, cilantro, and a dollop of sour cream (if desired).
Tips
Customize it: Add other fajita-friendly vegetables like zucchini, mushrooms, or corn.
Make it spicy: Add a pinch of cayenne pepper or sliced jalapenos for extra heat.
Protein boost: Include grilled tofu, chicken, or shrimp for more protein.
Store leftovers: Assembled bowls won’t keep well. Store ingredients separately and assemble fresh when ready.
