Tostada Pizza

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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