Combine all ingredients. If using immediately do not add cornstarch. Store in an airtight container.
What to do:
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 1/4 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 * 2 1/2 Tbsp. carrots * 1 Tbsp. salsa * 1 Tbsp. sour cream. Serve immediately.
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