Vegetable Fajita Tostada Bowls

 Vegetable Fajita Tostada Bowls are a vibrant, delicious, and healthy dish that brings together sautéed fajita vegetables, crispy tostada shells, and all the toppings you love from fajitas. These bowls are perfect for a satisfying lunch or dinner and can be easily customized with your favorite toppings.

Ingredients:

For the Fajita Vegetables:

1 tbsp olive oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1 zucchini, sliced into half moons

1 cup mushrooms, sliced

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

Juice of 1 lime

For the Tostada Bowls:

4 small tostada shells (or baked flour tortillas)

For the Toppings:

1 avocado, diced

1/2 cup black beans, rinsed and drained

1/4 cup crumbled queso fresco or shredded cheese

1/4 cup sour cream or Greek yogurt (optional)

Fresh cilantro, chopped (for garnish)

1/4 cup salsa or pico de gallo (optional)

Lime wedges (for serving)

Instructions:

1. Prepare the Fajita Vegetables:

In a large skillet, heat olive oil over medium-high heat.

Add the bell peppers, onion, zucchini, and mushrooms. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables are softened and slightly charred.

Sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss the vegetables to coat, and cook for another 1-2 minutes.

Remove from heat and squeeze fresh lime juice over the vegetables. Set aside.

2. Prepare the Tostada Bowls:

If using store-bought tostada shells, heat them according to the package instructions until they are crispy. Alternatively, bake flour tortillas at 375°F (190°C) for about 10 minutes, flipping halfway, until crispy and golden.

If you want a softer option, simply use warmed flour tortillas and layer them in bowls.

3. Assemble the Bowls:

Place a tostada shell or a soft tortilla in each bowl.

Top with a generous portion of the fajita vegetables.

Add black beans, diced avocado, crumbled cheese or shredded cheese, sour cream or Greek yogurt (optional), and salsa or pico de gallo (optional).

4. Garnish and Serve:

Garnish the bowls with fresh cilantro and lime wedges.

Serve immediately, allowing everyone to squeeze fresh lime juice and add extra salsa or sour cream if desired.

Tips:

Add protein: For added protein, top the bowls with grilled chicken, shrimp, or blackened fish.

Make it spicy: Add some sliced jalapeños or a drizzle of hot sauce for extra heat.

Make it ahead: You can prep the fajita vegetables and toppings ahead of time, but assemble the bowls just before serving to maintain the crunchiness of the tostada shells.

These Vegetable Fajita Tostada Bowls are bursting with fresh, bold flavors and textures, making them a fun and flavorful meal that everyone will enjoy!