Tostadas with Fajita Vegetables and Refried Beans
with cilantro lime rice

Name: Tostadas with Fajita Vegetables and Refried Beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cups Rice, uncooked white or brown; 1 Onions, medium, sliced; 1 Bell peppers, any color, sliced; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 1/2 tsp Cumin; 1/2 tsp Chili powder; 1 can Beans, refried (14oz / 397g); 8 Tostada shells; for serving Sour cream; 2 Tbsp Cilantro, leaves chopped; ~1 1/3 cups Cooked rice (ingredients listed separately); 1 1/2 tsp Lime juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

Tostadas with Fajita Vegetables and Refried Beans

Just like tacos, tostadas are a fun DIY meal. Toast the flat tostadas in the oven for a crisp base and set out all the toppings to let everyone assemble theirs the way they like.

Proteins

Beans, pinto

Cuisines

American

Ingredients

Metric

Servings:

Rice (for 2 nights):

Rice, uncooked white or brown - 1 1/2 cups

Tostadas with Fajita Vegetables:

Onions, medium - 1 , sliced
Bell peppers, any color - 1 , sliced
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Cumin - 1/2 tsp
Chili powder - 1/2 tsp
Beans, refried (14oz / 397g) - 1 can
Tostada shells - 8
Sour cream - for serving

Cilantro Lime Rice:

Cilantro - 2 Tbsp , leaves chopped
Cooked rice (ingredients listed separately) - ~1 1/3 cups
Lime juice - 1 1/2 tsp

Prep

Rice - This makes enough for 2 nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers. Store garlic separately (Can be done up to 5 days ahead)
Cilantro - Chop cilantro leaves.

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Make

Heat oven to 400F / 204C degrees.
While oven heats, place a wok over medium-high heat. Add oil and then onions and bell peppers to heated oil. Saute until vegetables are tender. Stir in garlic, cumin and chili powder with a pinch of salt. Saute for 1 minute more. Set aside.
Pour refried beans into a microwave-safe bowl. Warm in the microwave.
Toast tostada shells in the oven until crisp, ~5 minutes.
If rice was made ahead, reheat in the microwave (remember to reserve half for Wednesday). Stir in lime juice and cilantro leaves.
Top tostada shells with refried beans, peppers and onions and a spoonful of sour cream. Enjoy cilantro lime rice on the side.

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