Got a craving for Tex-Mex that you need to satisfy on the lighter side (RIP (for now) queso side car)? Vegetable Fajita Tostada Bowls to the rescue!
Blue corn tortilla chips are combined with fresh lettuce, creamy pinto beans, seared fajita vegetables, and a mountain of guacamole and salsa in this crunchy, sizzling, and fresh take on fajitas meets tostadas meets salad. So simple, so good — you must try this dish!
Start by searing the the fajita vegetables. That’s thinly sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in 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.
Top the lettuce with the sizzling fajita veggies plus my Easy Pinto Beans Recipe, a handful of blue corn tortilla chips, guacamole, salsa, and chopped cilantro. Grab a fork and dive in!
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