Mexican Veggie Pizza! An Easy, Healthy Recipe!

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are lower in fat and provide more fiber.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers offer a milder flavor with less heat.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo enhances flavor with fresh ingredients.

Preheat the oven to 425°F (218°C).

Line a baking sheet with foil.

Rinse and drain 1.5 cups of frozen corn.

Crush large pieces in a 14.5 ounce can of diced tomatoes with green chilies using a fork.

Add a 16 ounce can of fat-free refried beans to the tomatoes.

Mix in 1/2 to 1 teaspoon of garlic powder and 1/2 to 1 teaspoon of ground cumin.

Combine all ingredients well with a fork.

Add the drained corn to the mixture and mix well.

Spoon about 1/2 cup to 3/4 cup of the bean mixture onto each tostada shell.

Sprinkle 1 to 2 tablespoons of shredded cheese on top of each tostada.

Place the tostadas in the toaster oven and cook at 425°F for about 10 minutes, checking at 8 minutes until cheese is bubbly and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens