Mexican Pizza

By carvalhohm2

Ingredients

• 1 can (10 oz each) Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, divided
• 1 can (16 oz each) No Fat Traditional Refried Beans
• 6 honey wheat pita pocket breads (6-1/2 inch)
• 3/4 cup shredded Mexican cheese blend
• 4-1/2 cups thinly shredded romaine lettuce
• 6 tablespoons finely chopped red onion

Preparation

Step 1

Preheat oven to 450°F. Place 1/4 cup drained tomatoes in small bowl; set aside. Mix remaining tomatoes and beans in small bowl until combined. Spread evenly onto pita breads.

Sprinkle pizzas evenly with cheese. Place on ungreased baking sheets; bake 8 to 10 minutes or until edges of breads are lightly browned and cheese melts, rotating pans halfway through.

Top with lettuce, onion and reserved tomatoes.