Eagle Pizza: Top choice in chef-inspired school recipe competition

Submitted by Chef Ruth Burrows and students, community members and school professionals from Byars Elementray School, Byars, Oklahoma.

Recipe: 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.
    Preparation Time: 25 minutes Cooking Time: 10 minutes Amount: Makes 6 Tostada Pizzas (Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously).
    Nutrients Per Serving:
    Calories 206, Protein 9 g, Carbohydrate 32 g, Dietary Fiber 6 g, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 7 mg, Vitamin A 3227 IU (177 RAE), Vitamin C 20 mg, Iron 2 mg, Calcium 173 mg, Sodium 290 mg
    *Salt-Free Taco Seasoning Blend (If desired, use 2 ¼ tsp Salt-Free Taco Seasoning Blend in place of salt-free chili-lime seasoning).
      • 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.