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


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


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


What are your thoughts?

Your email address will not be published. Required fields are marked *

No comments yet. Be the first!