Vegetable Fajita Tostada Bowls Recipe


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)


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).


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.


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