Enjoy the flavors of traditional fajitas in this vegan-friendly recipe featuring crispy baked tostadas loaded with roasted fajita vegetables, black beans, corn, avocado, and fresh cilantro. It's a delightful and nutritious meal perfect for any occasion.
Ingredients: 6 corn tortillas. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon fajita seasoning. 1 cup canned black beans, drained and rinsed. 1 cup corn kernels. 1 avocado, sliced. 1 lime, cut into wedges. Fresh cilantro, for garnish. Salt and pepper to taste.
Instructions: Turn on the oven and heat it up to 400F 200C. Lay out the corn tortillas in a single layer on a baking sheet. To make it crispy, bake for 5 to 7 minutes and flip it over halfway through. Add onion and bell pepper slices to a large bowl. Add olive oil, fajita seasoning, salt, and pepper. Toss the vegetables to coat them. On a baking sheet with parchment paper on it, spread out vegetables that have been seasoned. Put it in the oven and roast it for 15 to 20 minutes, or until it's soft and slightly charred. Warm up the corn and black beans in a small saucepan over medium-low heat. Spread a layer of the black bean and corn mix on top of each crispy tortilla to put it together. Roasted fajita vegetables, sliced avocado, and fresh cilantro should be put on top. Offer lime wedges so that you can squeeze them over the tostadas. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Moms Club of King Sport TN
