Eagle Pizza USDA Recipe for Family Child Care Homes

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.
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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

Eagle Pizza USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 tostada
Calories
206
Total Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
7
mg
2
%
Sodium
 
290
mg
13
%
Total Carbohydrate
 
32
g
11
%
Dietary Fiber
 
6
g
25
%
Protein
 
9
g
18
%
Vitamin A
 
3227
IU
65
%
Vitamin C
 
20
mg
24
%
Calcium
 
173
mg
17
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide

Notes

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