- 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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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.
added cooked and crumbled chorizo, delicious!
Absolutely delish, had 3 of them last night after a good workout, my wheat pita's held it together very well with plenty of veggie toppings and salsa. Hmmmm good!
I think there needs to be either salsa or picante sauce on these and they would be better
This works out nice using one pita or tortilla per person--you can do it for any number of people and just keep the extras for the next time. Adding some jalapenos to the onions and tomato, lime and cilantro mix makes a great pico de gayo--fresh salsa. That can be done up with whatever else is in the garden if you'd like--about any type of salsa is "IN" now that the veggies are in season. I also tried some spinach tortillas and got a nice flavor! I think pita bread holds the toppings better, though.