Grammy's Kitchen · Fajitas · Vegetable Fajita Tostada Bowls
One of 111 fajitas recipes we measured
from iowagirleats.com
3 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 3% |
| protein add | 100% | 100% |
| aromatics | 36% | 22% |
| vegetables and beans | 90% | 42% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tablespoons vegetable oil (divided) |
| 240 g | 2 green bell peppers (seeded then sliced thin) |
| 150 g | 1 sweet onion (sliced thin) |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/4 teaspoon cumin |
| salt and pepper | |
| 1/2 lemon | |
| 142 g | 5 oz mixed greens |
| 425 g | 1 recipe Easy Pinto Beans |
| 1/2 cup salsa | |
| 1/2 cup guacamole | |
| For serving: blue corn tortilla chips, chopped cilantro |
Method: 2 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a great vegetarian build-your-own supper, very tasty. It would have been great when my kids were little, but with just me and my husband and our grown son, we could have it spicier. I made salsa cruda with fresh tomatoes. I forgot about the greens ” — a cook, 5.0★
“I loved how fresh and flavorful this meal was! It was easy to put together, colorful, and I look forward to having it for work lunches this week.” — a cook, 5.0★