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Tostadas with Fajita Vegetables and Refried Beans
with cilantro lime rice

Active: 35 min Total: 35 min

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.

Dependency

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers. Store garlic separately (Can be done up to 5 days ahead)
  3. Cilantro - Chop cilantro leaves.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. 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.
  3. Pour refried beans into a microwave-safe bowl. Warm in the microwave.
  4. Toast tostada shells in the oven until crisp, ~5 minutes.
  5. If rice was made ahead, reheat in the microwave (remember to reserve half for Wednesday). Stir in lime juice and cilantro leaves.
  6. Top tostada shells with refried beans, peppers and onions and a spoonful of sour cream. Enjoy cilantro lime rice on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (161)
Gluten-free (5)
Paleo (30)
Vegetarian (23)

68 reviews

Delicious, hearty and filling, simple and easy. I will definitely be making this again.

By: Kristen
Posted: Apr 22, 2020
Diet: Original
0 Helpful

This was a nice, easy, weekday meal. Nothing fancy and the kids ate it happily!

By: Katherine
Posted: Feb 14, 2020
Diet: Original
0 Helpful

This meal was wonderful and very easy to make. The sweet potatoes and peppers went very well together. The paprika butter tasted wonderful on the chicken and vegetables. The rice was perfect for sipping up the extra sauce,

By: Eric
Posted: Feb 18, 2019
Diet: Original
0 Helpful

Really good, although we tweaked it a little. We used little red potatoes instead of sweet potatoes and added some chopped carrots. Next time I would make more of the lemon paprika butter since we all wanted more of it.

By: Chelsea
Posted: Feb 16, 2019
Diet: Original
0 Helpful

Would make again

By: Dalia
Posted: Feb 28, 2018
Diet: Vegetarian
0 Helpful

Would probably use breast tenders next time, but we enjoyed it.

By: Dara
Posted: Feb 09, 2018
Diet: Original
0 Helpful