Salt-Free Taco seasoning blend:
1 teaspoon dried onion
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon crushed red pepper
½ teaspoon garlic powder
¼ teaspoon oregano
½ teaspoon cornstarch
Combine all ingredients, if using immediately do not add cornstarch. Store in an airtight container
Ingredients:
1 cup romaine lettuce, cut into strips
2 ¼ teaspoon salt-free taco seasoning (see recipe above)
1 ¾ cups fat-free refried beans
¾ cup fresh onions, peeled and diced
1 ¼ cup frozen corn, thawed
6 corn tostada shells
? cup reduced-fat fiesta blend shredded cheese
1 cup fresh carrots, peeled and shredded
½ cup salsa
½ cup fat-free sour cream or plain Greek yogurt
¾ cup green bell pepper, seeded and diced
Directions:
Preheat oven to 350°. In a large mixing bowl, combine seasoning and beans; set aside. In a skillet, cook green peppers, onions, and for 3-4 minutes in oil. For each pizza, spread ¼ cup of beans on each shell. Top with ? cup sautéed vegetable mixture and cheese on top of that. Place tostadas on a large baking sheet coated in nonstick spray. Bake until cheese is melted, about 2 minutes. Remove from oven and top with lettuce, carrots, salsa, and sour cream. Serve immediately.
Recipe from usda.gov
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