Directions

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 over medium heat, 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.
6. Top with 1/3 cup sautéed vegetable mixture. Lightly sprinkle 1 tablespoon of cheese on top.
7. Place tostadas on a large baking sheet coated with nonstick cooking spray. Bake until cheese is melted, about 2 minutes.
8. Remove tostadas from oven. Top each tostada with spinach/lettuce mixture, carrots, salsa, and sour cream.

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