Eagle Pizza USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
A delicious combination of pizza and taco, this recipe is made with whole-grain tostada shells, refried beans, shredded cheese, and a stack of colorful veggies.
1 tostada pizza provides:
Legume as Meat Alternate: 1¼ oz equivalent meat alternate, ¾ cup vegetable, and ½ oz equivalent grains.
OR
Legume as Vegetable: ¼ oz equivalent meat alternate, 1 cup vegetable, and ½ oz equivalent grains.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Eagle_Pizza_CACFP home recipe_6erving.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Quantity
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Ingredients
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Quantity
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.
*See Marketing Guide

Ingredients
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Quantity
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.
*See Marketing Guide

Ingredients
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Quantity
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.
*See Marketing Guide

Ingredients
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.

Quantity
 

  • ½ cup Fresh spinach, julienne cut "shoestring strips"
  • ½ cup Fresh romaine lettuce, julienne cut "shoestring strips"
  • 2¼ tsp Salt-free chili-lime seasoning blend*
  • 1¾ cups Canned low-sodium refried beans, fat-free
  • ¾ cup Fresh green bell pepper, seeded, diced
  • ¾ cup Fresh onions, peeled, diced
  • 1¼ cups Canned low-sodium corn, drained, rinsed
  • 6 - Whole-grain tostada shells
  • 6 Tbsp Reduced-fat Mexican cheese blend, shredded (1½ oz)
  • 1 cup Fresh carrots, peeled, shredded
  • ½ cup Low-sodium salsa, mild
  • ½ cup Fat-free sour cream
  • - - Salt-Free Taco Seasoning Blend
  • 1 tsp Dried onion
  • 1 tsp Chili powder
  • ½ tsp Ground cumin
  • ½ tsp Crushed red pepper
  • ½ tsp Garlic powder
  • ¼ tsp Oregano
  • ½ tsp Cornstarch
  • - - Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • Combine spinach and lettuce in bowl and set aside.
  • In a medium mixing bowl, combine salt-free seasoning blend and refried beans. Set aside.
  • In a small skillet, coated with nonstick cooking spray, cook green peppers, onions, and corn for 3-4 minutes. Set aside.
  • For each pizza, place ¼ cup of bean filling on tostada shell. Spread mixture evenly using the back of a spoon. Top with ⅓ cup sautéed vegetable mixture. Lightly sprinkle 1 Tbsp of cheese on top
  • Place tostadas on a large baking sheet coated with nonstick cooking spray. Bake until cheese is melted, about 2 minutes.
  • Remove tostadas from oven. Top each tostada with:
    About 1 Tbsp spinach/lettuce mixture
    About 2½ Tbsp carrots
    About 1 Tbsp salsa
    About 1 Tbsp sour cream
    Serve immediately.

Nutrition INFORMATION

Nutrition Facts
Eagle Pizza USDA Recipe for Family Child Care
Amount Per Serving 1 tostada
Calories 206 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 290mg13%
Total Carbohydrate 32g11%
Dietary Fiber 6g25%
Protein 9g18%
Vitamin A 3227IU65%
Vitamin C 20mg24%
Calcium 173mg17%
Iron 2mg11%
*
*Marketing Guide

Notes

*If desired, use 2¼ tsp Salt-Free Taco Seasoning Blend in place of salt-free chili-lime seasoning.
Yield / Volume