Vegetable Fajita Tostada Bowls

• Vegan
• Gluten free

• Produce

  • 1 Cilantro, fresh
  • 1/2 tsp Garlic powder
  • 2 Green bell peppers, thin
  • 5 oz Greens, mixed
  • 1/2 Lemon
  • 1 Sweet onion, thin

• Canned Goods

  • 1/2 cup Refried beans, canned

• Condiments

  • 1/2 cup Guacamole
  • 1/2 cup Salsa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Grapeseed or vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortilla chips, blue

Found on iowagirleats.com

Description

Ingredients

• 4 Tablespoons grapeseed or vegetable oil, divided
• 2 green bell peppers, sliced thin
• 1 sweet onion, sliced thin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• salt and pepper
• 1/2 lemon
• 5oz mixed greens
• 1/2 cup canned refried beans, slightly warmed
• 1/2 cup salsa
• 1/2 cup guacamole
• blue corn tortilla chips
• chopped fresh cilantro

Directions

• Preheat 2 Tablespoons oil in a large cast iron or heavy bottomed skillet over medium-high heat until just beginning to smoke. Add half the green bell peppers, half the onions, half the garlic powder, and half the cumin, season with salt and pepper, and then squeeze in some fresh lemon juice. Turn heat to high then shake the skillet to get vegetables into an even layer, and then then let sit and sear until browned. Continue to saute, stirring the vegetables every now and again, until tender and caramelized/evenly charred. Remove vegetables to a plate then repeat with remaining 2 Tablespoons oil, vegetables, and seasonings, turning heat down a touch if vegetables begin to burn. Divide lettuce between bowls then top with 1/4 of the fajita vegetables, 2 Tablespoons each warmed refried beans, salsa, and guacamole, a handful of blue corn tortilla chips, and lots of fresh chopped cilantro.