My inspiration for this dinner is an Iowa Girl Eats Fajita Tostada Bowl recipe:
I make the skillet refried beans (freeze really well and fit perfectly in the 2 cup glass pyrex containers). I do onions and bell peppers from the Iowa Girl Eats blog post. I did the sweet potatoes in the slow cooker and kept them in the fridge and heated medallions as needed.
I hope this inspires you to make some super healthy tasty plant-based Mexican food!