Tostada Pizza
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Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories173.6 kcal (9%)
Total Fat6.7 g (10%)
Carbs23.6 g (9%)
Sugars4.4 g (5%)
Protein6.2 g (12%)
Sodium499 mg (25%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
2 cupsFresh Spinach
julienne sliced
2 cupsromaine lettuce
Fresh, julienne sliced
3 TbspSeasoning Blend
Salt-Free Chili-Lime OR Taco
1 quartRefried Pinto Beans
Canned, Low-Sodium, Fat-Free
3 cupsGreen Bell Peppers
Fresh, Diced
3 cupsFresh Onions
Diced
3 ¾ cupsCorn
Canned, Low-Sodium, Drained, Rinsed
25Tostada Shells
Round
2 cupsreduced-fat mexican cheese blend
shredded
3 ¾ cupsCarrots
Fresh, Shredded
1 ½ cupsLow-Sodium Salsa
Mild
1 ½ cupsFat-Free Sour Cream
Instructions
Step 1
Combine lettuce and spinach in bowl. Set aside
Step 2
Mix salt-free seasoning and beans. Set aside
Step 3
Sauté green peppers, onions, and corn for 3-4 minutes in a pan coated with pan release spray. Set aside
Step 4
Portion beans (1/4 cup) on each tostada shell. Spread evenly
Step 5
Top with 1/3 cup vegetable mixture. Sprinkle with 1 tbsp cheese.
Step 6
Place tostadas on a sheet pan lightly coated with pan release spray. Bake until cheese is melted. Conventional oven: 350 degrees for about 5 minutes. Critical heat point: Heat to 140 degrees or higher for at least 15 seconds.
Step 7
Critical heat point: Hold for hot service at 135 degrees F or higher
Step 8
Top each tostada with: 1 Tbsp 1 tsp spinach/lettuce mix. 2 Tbsp carrots.
1 Tbsp salsa
1 Tbsp sour cream.
Suggestion: Serve toppings in individual soufflé cups
Step 9
Serve one tostada pizza
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