Eagle Pizza



½ cup fresh spinach, julienne cut “shoestring strips”

½ cup fresh romaine lettuce, julienne cut “shoestring strips”

2 ¼ tsp salt-free chili-lime seasoning blend*


1 ¾ cups canned low-sodium refried beans, fat-free

¾ cup fresh green bell pepper, seeded, diced

¾ cup fresh onions, peeled, diced

1 ¼ cups canned low-sodium corn, drained, rinsed

6 whole-grain tostada shells

6 Tbsp reduced-fat Mexican cheese blend, shredded (1 ½ oz)


1 cup fresh carrots, peeled, shredded

½ cup low-sodium salsa, mild

½ cup fat-free sour cream


1. Preheat oven to 350 °F.

2. Combine spinach and lettuce in bowl and set aside.


3. In a medium mixing bowl, combine salt-free seasoning blend and refried beans. Set aside.

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

5. 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.

6. Place tostadas on a large baking sheet coated with nonstick cooking spray. Bake until cheese is melted, about 2 minutes.

7. 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.

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