Mexican Pizza
Minutes Prep time: 15
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 25
Servings: 6
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 134 mg | 13% |
Carbohydrate | 50 g | 17% |
Cholesterol | 13 mg | 4% |
Total Fat | 5 g | 8% |
Iron | 3 mg | 19% |
Calories | 296 kcal | 15% |
Sodium | 764 mg | 32% |
Protein | 14 g | 28% |
Saturated Fat | 3 g | 13% |
Sugars | 4 g | 0 |
Vitamin C | 4 mg | 6% |
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.
Mexican Pizza