- 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, divided
- 1 can (16 oz each) Rosarita® 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
|Serving Size||6 servings (1 pizza each)|
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||6 g||9%|
|Saturated fat||3 g||15%|
|Dietary fiber||9 g||36%|
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Love it! Quick, easy and everyone loved it!
Great and easy! I even added a little taco meat. Will make again.
I tried this when I was looking for healthy recipes for my family. It has become a regular in my house. It's quick, tasty and filling. I did switch to regular Rotel, because the lime and Cilantro was too spicy for me. But overall, since I tried it I have made it at least a dozen times, experimented a little bit, and really enjoyed it!
It was good, but way too spicy. Next time I make it, I plan on using fresh tomato and onion instead of Rotel.
This recipe was easy to make an so good
This was absolutely one of the easiest recipes I have ever made! Literally, 15 minutes from start to eating. I loved the pita bread instead of tortillas or pizza crust because they held the ingredients really well and was so easy! The blend of flavors was excellent and it had a lot of kick. Actually the only reason I didn't give it 5 stars was that it was a little too spicy for my 5 year old. I am going to keep the ingredients on hand for busy weeknights.