Pizza with a south-of-the-border accent is piled high with healthy stuff

Pizza is Italian in origin, right? Then whoever heard of a Mexican Mini-Pizza—and one invented by the Chickasaw Indians, as well? What a melange of cultures.

But my new recipe for these mini-pizzas, provided by the ever-handy and clever source, the Chickasaw Nation Nutrition Services, is a winner indeed. I’ve never eaten anything with the name of pizza attached to it that was so nutritious.

Start with a storebought tostada shell (Ortega brand was the lowest in sodium of all those on the shelf, I found.) On it goes a smearing of fat-free refried beans that have been mixed with some (from-scratch) taco seasoning. Top each with reduced-fat cheese, fresh corn, shredded spinach and carrots (whoever heard of using carrots as pizza topping?), sliced avocado, salsa, and fat-free sour cream.

Colorful and healthy, these made a delightful presentation on the serving plate. Two tostadas (they were so filling, I couldn't even finish the second one and had to save half of it for another meal), served with some red grapes alongside them, for me made for a complete and easy-to-prepare dinner.

A special word about the taco-seasoning (recipe also provided below). Health-conscious shoppers sometimes shy away from storebought taco-seasoning packets for fear they contain a high sodium content. This Get-Fresh! Taco Seasoning Mix is salt-free. I quadruple the recipe and store the mixture in an airtight container, so I can keep some on hand and cook future Tex-Mex items with a clear conscience.

Mexican Mini-Pizzas

1/2 packet taco seasoning, Get-Fresh recipe (below)

3/4 cup refried beans, fat free

4 tostada shells

1/2 cup corn, fresh off the cob

3/4 cup Mexican-blend cheese, reduced fat

3/4 cup shredded spinach

1/2 cup shredded carrots

1/2 cup salsa

1/2 large avocado, sliced into chunks

1/2 cup fat-free sour cream

Preheat oven to 350 degrees. In a small bowl mix together taco seasoning and beans. Spread 3 tablespoons beans on each tostada. Sprinkle 2 tablespoons corn on each tostada. Top each tostada with 3 tablespoons of cheese. Place tostadas on a baking sheet and bake until cheese is melted, about 2 minutes. Remove tostadas from the oven and place on a plate. Top each tostada with 3 tablespoons spinach, 2 tablespoons carrots, 2 tablespoons salsa, 2 tablespoons avocado chunks, and 2 tablespoons sour cream. Serve. Makes 4 servings.

Get-Fresh! Taco Seasoning Mix

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon cumin powder

1/2 teaspoon crushed red pepper

1/2 teaspoon instant minced garlic

1/2 teaspoon cornstarch

1/4 teaspoon oregano

Combine all ingredients. Store in airtight container. (Above recipe constitutes 1 packet. For the Mexican Mini-Pizza recipe, 1/2 packet is called for.)