Black Bean Veggie Tostadas with Fajita Veggies
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Vanilla and Bean · by Traci York★ 5.0 (3)

Black Bean Veggie Tostadas with Fajita Veggies

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 37%
CARBS 40G36% OF CAL
15G FIBER0G ADDED0G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 29G60% OF CAL
12G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tostada shells topped with seasoned black beans, cheese, fajita-spiced vegetables, and fresh toppings. Versatile and meal-prep friendly, great for busy weeknights.

mainmexicantacobeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tbs Vegetable Oil (I like olive oil)
  • 2 (430g) Bell Peppers (large, one red, one green, sliced in long thin strips)
  • 1 (150g) Purple Onion (large, sliced in 1/2 moons)
  • Fine Sea Salt
  • 3 C (150g) Shredded Mix of Red and Green Cabbage (loosely packed)
  • 1 Tbs Seeded Jalapeño (minced (or to taste. Take this up if you like spicy!))
  • 1/2 C (20g) Cilantro (rough chopped)
  • Juice of 1-2 Limes (to taste and depending on how juicy the lime is.)
  • 1/2 tsp Fine Sea Salt
  • 6-8 (6-7 inch / 15-18 cm) Tostada Shells (gluten free if needed)
  • 2 1/3 C (580g) Refried Black Beans (this is from one batch of my homemade recipe, if using canned, you'll need about 1 1/4 cans. )
  • 2 C (8oz / 226g) Shredded Monterey or Pepper Jack Cheese (shredded*)
  • Avocado Slices or Guacamole, Sour Cream, Cojita, Chopped Cilantro, Fresh Lime Wedges.
  • Mexican Chipotle Salsa
PREP
15M
SODIUM
1329MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.