Mexican Pita Pizzas
Yield
24 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pita bread rounds
|
* |
| 1 | can |
black beans
|
*
|
| 1 | cup |
cheese
shredded |
|
| 1 | cup |
monterey jack cheese
|
*
|
| 2 | cups |
lettuce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pita bread rounds
|
* |
| 1 | can |
black beans
|
*
|
| 237 | ml |
cheese
shredded |
|
| 237 | ml |
monterey jack cheese
|
*
|
| 473 | ml |
lettuce
|
*
|
Directions
Heat oven to 375℉ (190℃).
Place pita breads on large baking sheet. In medium bowl, combine beans and Pico de Gallo.
Spoon over pita breads.
Sprinkle each with cheeses.
Bake 14 to 18 minutes or until heated through and cheese is melted.
Top with shredded lettuce. Cut each into 6 wedges.
Serve with salsa, sour cream, guacamole, scallions and/or olives.
