Section Title

Eagle Pizza

Eagle Pizza

Ingredients
  • 1/2 cup fresh spinach, julienne cut into thin strips
  • 1/2 cup fresh romaine lettuce, julienne into thin strips
  • 2 1/4 teaspoons salt-free chili-lime seasoning blend*
  • 1 3/4 cups canned, low-sodium refried beans, fat-free
  • 3/4 cup fresh onions, peeled, diced
  • 1 1/4 cups canned low-sodium corn, drained, rinsed
  • 6 whole-grain tostada shells
  • 6 tablespoons reduced-fat Mexican cheese blend, shredded (1 1/2 oz)
  • 1 cup fresh carrots, peeled or shredded
  • 1/2 cup low-sodium salsa, mild
  • 1/2 cup fat-free sour cream

*If desired, use 2 ¼ tsp Salt-Free Taco Seasoning Blend in place of salt-free chili-lime seasoning (see recipe below).

Salt-Free Taco Seasoning Blend

  • 1 tsp dried onion
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp crushed red pepper
  • ½ tsp garlic powder
  • ¼ tsp oregano
  • ½ tsp cornstarch

Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Recipe Options

  • This recipe features low-fat refried beans as the protein source. You can also use lean ground beef, lean ground turkey or shredded chicken or pork for your protein.
  • While mild salsa is used in the recipe, you can certainly turn up the heat with a spicier version if you wish.
  • To turn this into an appetizer, use whole grain, round tortilla chips as the base.

Serves: 6 (as a main dish)

Preheat oven to 350 °F.

Combine spinach and lettuce in bowl and set aside.  In a medium mixing bowl, combine salt-free seasoning blend and refried beans. Set aside.

In a small skillet coated with nonstick cooking spray, cook green peppers, onions, and corn for 3-4 minutes. Set aside.

For each pizza, place ¼ cup of bean filling on tostada shell. Spread mixture evenly using the back of a spoon. Top with 1/3 cup sautéed vegetable mixture. Lightly sprinkle 1 Tbsp of cheese on top. Place tostadas on a large baking sheet coated with nonstick cooking spray. Bake until cheese is melted, about 2 minutes. Remove tostadas from oven.

Top each tostada with:

  • About 1 Tbsp spinach/lettuce mixture.
  • About 2 ½ Tbsp carrots.
  • About 1 Tbsp salsa.
  • About 1 Tbsp sour cream

Serve immediately.

Nutrition Facts (1 serving):
Calories: 206 kcal
Carbs: 32 g
Protein: 9 g
Sodium: 290 mg

Recipe courtesy of What's Cooking? USDA Mixing Bowl.