Eagle Pizza
- 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.