Eagle Pizza

whatscooking.fns.usda.gov

Carol Pecor

½ cup fresh spinach, julienne cut "shoestring strips"

½ cup fresh romaine lettuce, julienne cut "shoestring strips"

2 ¼ teaspoons salt free chili-lime seasoning blend

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

¾ cup fresh green pepper, seeded, diced

¾ cup fresh onions, peeled, diced

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

6 whole-grain tostada shells

6 tablespoons reduced fat, Mexican cheese blend, shredded

1 cup fresh carrots, peeled, shredded

½ cup low-sodium salsa, mild

½ cup fat-free sour cream

Directions at whatscooking.fns.usda.gov

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